Ingredients with Measurements:
- 1 lb. goat meat, cubed
- 2 tbsp. olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tbsp. tomato paste
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. ground coriander
- 1 tsp. ground cinnamon
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 cups chicken or beef broth
- 1 can chickpeas, drained and rinsed
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the goat meat and brown on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.
2. Add the onion, garlic, red and green bell peppers to the pot and sauté until softened, about 5 minutes.
3. Add the tomato paste, cumin, paprika, coriander, cinnamon, salt, and black pepper to the pot and stir to combine.
4. Add the chicken or beef broth and the browned goat meat to the pot. Bring to a boil, then reduce the heat to low and simmer for 1 hour, or until the goat meat is tender.
5. Add the chickpeas to the pot and simmer for an additional 10 minutes.
6. Using an immersion blender, blend the soup until it reaches your desired consistency. Alternatively, you can transfer the soup to a blender and blend in batches.
7. Stir in the chopped cilantro and parsley.
8. Serve hot with crusty bread or pita bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 10 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 21g
- Protein: 33g
Substitutions for ingredients:
- Beef or lamb can be substituted for goat meat
- Red and green bell peppers can be substituted for any color bell pepper
- Cilantro and parsley can be substituted for any fresh herb
Variations:
- Add diced potatoes or carrots for a heartier soup
- Use vegetable broth instead of chicken or beef broth for a vegetarian version
- Add a dollop of plain yogurt or sour cream on top for a creamier soup
Tips and tricks:
- Browning the goat meat before adding it to the soup adds flavor and helps to seal in the juices.
- Use a sharp knife to cube the goat meat to ensure even cooking.
- If you don't have an immersion blender, be careful when blending hot soup in a regular blender. Allow the soup to cool slightly before blending and blend in batches to avoid splatters.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over low heat until heated through.
Presentation ideas:
- Serve soup in individual bowls with a sprig of fresh cilantro or parsley on top.
Garnishes:
- Fresh cilantro or parsley
- Plain yogurt or sour cream
- Crusty bread or pita bread
Pairings:
- Moroccan-style couscous
- Roasted vegetables
- Grilled chicken or lamb
Suggested side dishes:
- Hummus and pita bread
- Moroccan-style salad with oranges, olives, and feta cheese
- Roasted sweet potatoes
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it uncovered for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the goat meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Moroccan cuisine is known for its bold flavors and use of spices like cumin, paprika, and cinnamon. This soup is a classic example of Moroccan cuisine, with its use of goat meat, chickpeas, and spices.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve hot with crusty bread or pita bread.
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Region: Moroccan