Moroccan Beef Soup with Sunflower Microgreens & Chickpeas

Moroccan Beef Soup with Sunflower Microgreens & Chickpeas

We all love comfort food. This delicious warm bowl of goodness combines wholesomeness with my favourite ingredient; microgreens. It is hearty, tasty, and perfect for winter. I serve it with flatbreads, as they are the perfect vehicle for soaking and scooping up all the gorgeous rich liquid. There is something incredible that happens when you combine simple and healthy ingredients!

I used sunflower microgreens in this recipe to add richness and nutrients. You can use any microgreens as all variants are super versatile and go well with almost anything. Our Microgreen Grow Kits will have you hooked on adding this superfood to every dish, especially in wintertime when our bodies crave extra nutrition.

You’ll need:

  • 1kg Beef Shin

  • 1 med onion – chopped

  • 1 leek – cut in rings

  • 2 garlic cloves – chopped

  • 3 medium carrots – cut in small blocks

  • 500ml fresh tomato sauce (Pomodoro sauce)

  • 2 litre beef bone broth

  • 1 tin chickpeas

  • Moroccan Spice Mixture & Salt & Pepper to your liking



  1. Cut the beef shin into bite-size pieces and seal in a hot pot in olive oil. Add some salt. Remove from the pot.
  2. Fry the onions, leeks, celery, and garlic for about 10 minutes in the same pot.
  3. Add 2 to 3 teaspoons of the Moroccan spice mixture and some salt. Fry for a further 5 minutes.
  4. Add the fresh tomato sauce and beef shin and let it cook for 10 minutes.
  5. You can now add the beef broth and chickpeas. Top it up with water if needed and let it simmer for at least 90 minutes. You can add the carrots after 60 minutes.
  6. Serve your soup with some chopped fresh parsley and fresh ciabatta.
  7. You can also add some grated parmesan cheese for extra taste.

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