Roast tomato and chickpea soup with chermoula
Feb 28, 2012 1:00pm- 20 mins preparation
- 1 hr 45 mins cooking
- Serves 6
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Ingredients
Roast tomato and chickpea soup with chermoula
- 12罗马番茄二分
- 4eschalots非peel
- 一长红辣椒
- 4大蒜无稀
- 四分之一杯橄榄油
- 茶松芬内尔种子2
- 茶松Raselhanout
- 2杯鸡peas, 湿过夜,排水,干
- 5杯菜店
- 自然酸奶服务
Chermoula
- 1杯coriander切片
- 一杯派斯利切片
- 4eschalots精剪
- 2表单附加橄榄油
- 一叉保留柠檬,精剪
Method
Roast tomato and chickpea soup with chermoula
- 1预热炉150摄氏度
- 2大盘中加番茄、eschalots、criki和大蒜投油喷雾芬内尔和Raselhanout季节口味烤一小时
- 3同时 大番茄加股带锅炉高点降低热到低沉浸30分钟菜菜树皮 辣椒和大蒜进程一二杯番茄,直到平滑
- 4添加eschalot混合鸡peas剩余番茄和任何番茄果汁带入沉浸式Simmer覆盖40-45分钟
- 5切慕拉综合小碗中所有成份季节品味碗里送汤 上满有chermula和eughurt
Notes
预备柠檬可替换为1茶匙柠檬Zest和1表盘果汁
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