Moroccan Chickpea Soup

Moroccan Chickpea Soup

Time: 1 hrs 15 mins

Ingredients

• 1 cup dried garbanzo beans, washed and picked over (1/2 pound or use equivalent amount of canned chickpeas)
• 1/2 cup chopped fresh parsley
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon powdered saffron
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground ginger or 1 tablespoon freshly grated ginger
• 1 teaspoon ground cumin
• 1/2 cup grated onion
• 1 tablespoon tomato paste (I use ketchup if all else fails)
• 2 large red potatoes, unpeeled and diced
• 1/4-1/2 teaspoon harissa (to taste) or 1/4-1/2 teaspoon cayenne pepper (to taste)
• 2 quarts water or 2 quarts vegetable stock or 2 quarts lamb stock
• 2 medium carrots, peeled and sliced
• salt
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh cilantro (to garnish)

Directions

• 1 Soak the dried chickpeas overnight and drain or if using canned chickpeas, rinse and drain thoroughly.
• 2 Combine the chickpeas with all the other ingredients except the salt, lemon juice, and cilantro and bring to an almost boil.
• 3 Reduce heat and simmer partially covered, for 1 1/2 hours, until the beans are tender, less time if using canned chickpeas. Add salt to taste.
• 4 Remove 2 cups of the soup mixture and puree in a blender, return to the pot and mix well.
• 5 (Or use an immersion blender to facilitate.).
• 6 Just before serving, stir in the lemon juice and garnish with fresh cilantro.
• 7 Adjust seasonings.
• 8 The soup will keep in refrigerator 3 to 5 days.
• 9 Freezes well.