Moroccan Spiced Chickpea or Garbanzo Soup

Name: Moroccan Spiced Chickpea or Garbanzo Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tbsp olive oil; 1 large onion; 3 large garlic cloves; 1 tbsp ginger; 1 tsp turmeric; 1.5 tsp cumin; 1.5 tsp garam masala; 0.25 tsp cinnamon; 1.5 tsp ground coriander; 1 tsp salt; 4 cup vegetable broth; pepper; 1 lb potato; 2 can chickpeas (15 ounce); 4 large tomatoes; 1 can stewed tomatoes (14 ounce); 1 tbsp lemon juice; 1 cup yogurt; 0.5 cup cilantro

Chickpeas, coriander and potato simmered on the stove and spiced with ginger and turmeric. It comes to the table with naan or chapati.

30 min · Serves 6 · Medium

Method

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Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: medium

1
Saute onions in in oil on med heat for about 3 mins in a dutch oven. Add garlic, ginger and all of the spices up to the salt and saute another minute.
3 min
2
Add broth and bring to a light boil making sure to scrape any bits off of the bottom of pot.
3
Add potatoes, chickpeas and tomatoes then bring heat down to med-low. Cook until potatoes are fork tender about 10-15 minutes.
15 min
4
Take off heat, add lemon juice and stir. Add yogurt a little bit at a time and stir. Stir in cilantro. Serve with naan or chapati.