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Moroccan dry bean soup

Moroccan soup (use dry broad beans).

Soup
Course: Side dish
Preparation: 5 minutes
Cooking: 30 minutes
Rest: 10 minutes
Cost per serving: 0,36 €
Energy: 285 kcal / serving

Instructions

  • 1.   Bring the water to a boil.
  • 2.   pour the washed beans into boiling water. Add the crushed garlic cloves, salt and pepper, then simmer for 30 min.
  • 3.   Once the beans are well cooked, remove from the heat and let cool then mix to obtain a soup.
  • 4.   served hot with a sprinkle of cumin and a drizzle of olive oil

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Ingredients for servings

  • 500 g of bean
  • 1.5 liter of water
  • 8 small garlic clove
  • 1 teaspoon of chilli powder
  • 1 teaspoon of ground cumin
  • 1 tablespoon of olive oil (optional)
  • 1 tablespoon of salt

Informations nutritionelles *

  •  
    Par personne
    % AJR
  • Valeur énergétique
    285 kcal
    14 %
  • Matières grasses
    3,77 g
    5 %
  • dont saturés
    0,51 g
    3 %
  • Glucides
    29,43 g
    11 %
  • dont sucres
    4,9 g
    5 %
  • Protéines
    22,26 g
    45 %
  • Fibres
    21,3 g
    n/a
  •   Plus de données
* A titre indicatif, avant cuisson, AJR de l'Union européenne.