Recipe of the Month: Moughrabieh / Moghrabiah Soup with Chickpeas    
Ingredient
 1 cup of chickpeas / garbanzo beans (big size) rinsed and boiled
 Half cup of Moughrabieh
 3 Carrots, rinsed and diced
 1 large bettrave, diced
 1 large onion, finely chopped
 2 garlic gloves, finely chopped
 1 tsp of Moughrabieh Spices
 2 bay leaves
 � cup of fresh coriander, rinsed and finely shopped
 � cup of fresh parsley, rinsed and finely shopped
 1 teaspoon of table salt (to taste)
 2 tablespoon of freshly squeezed lemon juice
 1 tablespoon of extra virgin olive oil
 5 to 7 cups of water

1- In a deep cooking pot, put the water, the diced carrots, bettrave and salt on a medium heat. Bring to boil, and reduce heat to a simmer than add the boiled chickpeas and Moughrabieh.

2- Add Moughrabieh Spices, bay leaves and Cover. Keep cooking until the Moughrabieh becomes tender for about 20 to 25 minutes. Make sure that the boiling mixture does not become dry. If so add water.


3- Heat the olive oil in a large saucepan on a medium temperature than add the onion the garlic and the coriander and parsley. Stir continuously until the onions are golden brown. Turn off the heat and keep aside.

4- Just before serving, remove the bay leaves from the boiled mixture.
Stir the squeezed lemon juice with the onion/garlic/coriander and parsley, and drop them in the mixture. Serve Hot.

Bon appétit