North African Soup (Vegetarian)

Name: North African Soup (Vegetarian)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 2 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tbsp olive oil; 1 large onion; 2 tbsp paprika; water; 2 carrots; 2 garlic cloves; 2 tbsp tomato paste; 1 can diced tomatoes (14 ounce); 0.25 cup fresh cilantro; 1 tsp turmeric; 1 tsp ground cinnamon; 1 large potato; 1 can garbanzo beans (15 3/4 ounce); 2 tbsp lemon juice; salt; black pepper; cilantro leaf

Chickpeas, carrots and tomatoes come together in this Moroccan soup, fragrant with paprika and turmeric and simmered on the stove. Finish with cilantro or parsley.

1 hr 15 min · Serves 2 · Medium

Method

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Time: Prep 15 min · Cook 60 min · 75 min total
Difficulty: medium

1
Heat olive oil in a Dutch oven type pan over medium heat. Fry the onions until tender in the olive oil.
2
Stir in the paprika. Add about 1 cup water to prevent onions and paprika from burning. Add carrots, garlic, tomato paste, tomatoes, cilantro (or parsley), turmeric and cinnamon and more water to cover.
3
Simmer until the carrots begin to get slightly tender; add the potatoes and more water, if necessary, to cover. Simmer for about 1/2 hour.
120 min
4
Add garbanzo beans and lemon juice. Adjust the amount of broth by adding more water if necessary. Simmer until beans are heated through.
5
Adjust flavor by adding salt and pepper, if needed. Divide between 2 large bowls and garnish with cilantro or parsley.