MOHORA-CHICKPEA SOUP
500 g (18 oz.) mutton or beaf, 4 potatoes, 3 carrots, 2 onions, 3 tomatoes,
1 kg (2 1/4 lb.) or 4 1/2 cups chickpeas, salt to taste.
Soak chickpeas in cold water for 5-6 hours. Cut meat in 30-40 g
pieces and sear in vegetable oil. Add diced carrots, sliced onions and
tomatoes. Saute until vegetables are tendered. Combine meat and
vegetables
with drained chickpeas, add water and boil for 50-55 min. Then add diced
potatoes, salt, spices, and cook until done. To serve, garnish with
chopped greens.
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