Rating: 4.5 stars 4.5
12 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Meat-free vegetable broth for serving over couscous, also good on its own. Eggs can be added according to the number of people being served.

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
3
Yield:
3 - 4 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Chop all the vegetables into medium chunks.

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  • 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.

Nutrition Facts

377 calories; protein 11.7g; carbohydrates 43.8g; fat 18.3g; cholesterol 124mg; sodium 1151.6mg. Full Nutrition
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