Microgreen Roomkaas Rolletjies
February 22, 2021

Moroccan Beef Soup with Sunflower Microgreens & Chickpeas

We all love comfort food and this delicious warming bowl of goodness combines wholesomeness with my favourite ingredient – microgreens… it is hearty and tasty and perfect for winter comfort.

I normally serve it with some quick and simple flatbreads as they are the perfect vehicle for soaking up and scooping up all that gorgeously rich liquid . There is something very incredible that happens when you combine simple and healthy ingredients. I have used sunflower microgreens in this recipe, adding that extra richness and nutrients, but you can use any microgreens  as all the variants are super versatile and goes well with almost anything. Our Microgreen Grow Kits will have you hooked on adding this superfood to every dish, especially in winter time when our bodies needs extra nutrition.

You’ll need

  • 1kg Beef Shin
  • 1 med onion – choppe
  • 1 leek – cut in rings
  • 2 garlic cloves – chopped
  • 3 medium carrots – cut in small blocks
  • 500ml fresh tomato sauce (Pomodoro sauce)
  • 2 liter beef bone broth
  • 1 tin chickpeas
  • Moroccan Spice Mixture & Salt & Pepper to your own liking
  • Sunflower Microgreens or any microgreens that you have in your kitchen.


  1. Cut the beef shin in bite size pieces and seal in a hot pot in olive oil. Add some salt.
    Remove from the pot.
  1. Fry the onions, leeks, celery and garlic for about 10 minutes in the same pot.
  2. Add 2 to 3 teaspoons of the Moroccan spice mixture and some salt. Fry for a further 5
  3. Add the fresh tomato sauce and beef shin and let it cook for 10 minutes.
  4. Now you can 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.
  5. Serve your soup with some chopped fresh parsley and fresh ciabata.
  6. You can also add some grated parmesan cheese for extra taste.


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