BEEF AND CHICKPEA SOUP WITH GRE­MO­LATA

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SERVES 4 Prepa­ra­tion time: 10 min Cook­ing time: 1 hour

1 Heat the oil in a large saucepan and

15 ml ( 1 T) oil 700 g stew­ing beef 2 onions, chopped 2 gar­lic cloves, crushed 1 litre ( 4 c) beef stock 1 can ( 410 g) chick­peas, drained salt and freshly ground pep­per 10 ml ( 2 t) gar­lic and herb sea­son­ing 15 ml ( 1 T) lemon juice

GRE­MO­LATA

10 g fresh pars­ley, chopped grated zest of 1 lemon 1 gar­lic clove, crushed brown the meat all over. Re­move from the saucepan and set aside. 2 Fry the onions and gar­lic in the same saucepan un­til golden. Re­turn the meat, add the beef stock and sim­mer for 45 min­utes or un­til the meat is ten­der. 3 Add the chick­peas and sea­son with salt, pep­per, the gar­lic and herb sea­son­ing and lemon juice. 4 Gre­mo­lata Mix the ingredients and sprin­kle on top of the soup just be­fore serv­ing.

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