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3 servings
Ingredients:
1 green bell pepper1 medium tomato1 yellow onion1 large carrot1 baking potato1 (15 ounce) can garbanzo beans, drained2 eggs3 tablespoons olive oil1 teaspoon salt1/2 teaspoon ground black pepper1/2 teaspoon hot pepper sauce1/2 teaspoon ground turmeric1 tablespoon chopped fresh cilantro1 cube vegetable bouillon8 cups water
Instructions:
Chop all the vegetables into medium chunks.Heat the oil in a heavy pan, and saute the vegetables together with the salt, pepper, and hot sauce for 2 to 3 minutes.Add water, garbanzo beans, coriander, turmeric, and bouillon cube. Bring soup to the boil. Wash the eggs thoroughly, and add to the pan. Turn down the heat, and simmer for 30 minutes.Remove eggs, now hard-cooked; peel, slice, and add to the soup. Simmer for another 15 to 20 minutes. Serve over steamed couscous.
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