BEEF AND CHICKPEA SOUP WITH GREMOLATA
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
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.