Moroccan-inspired beef soup with saffron, chickpeas and spaghetti

Ingredients for Moroccan-inspired beef soup with saffron, chickpeas and spaghetti

Instructions for Moroccan-inspired beef soup with saffron, chickpeas and spaghetti

To prepare the Moroccan-inspired beef soup with saffron, chickpeas and spaghetti recipe, please follow these instructions:

Put the ox spidsbrystet in a pan and cover with cold water. Cook on a low heat and remove foam and fat with a big spoon. Add salt and remove foam again. Add the whole pepper, whole coriander and cook for meat is tender approximately 21/2 hours. Take the meat up and si the spices from the soup.

Arrow the onions and chop them. slice fennel and bell peppers into small cubes. Warm oil in a large saucepan and saute the chopped vegetables 5 minutes. Add the fintreven ginger, saffron and sugar. Add the soup from beef spidsbrystet.

Open the cans. Pour the brine from the chickpeas. Pour the brine from the tomatoes and chop them finely and add to the soup along with the chickpeas. Cut the flesh into small cubes and add to with spagetti in the soup. Cook for spagettien is tender about 10 minutes. Taste the soup with salt and freshly ground pepper. Sprinkle washed and chopped coriander or parsley. Serve soup with lemon cut into boats or slices.