Recipe by Pets'R'us
An easy flavorful dish, I like to serve this with couscous mixed with lots of finely chopped parsley and a dish of preserved lemons on the side. Reheats well.If you like the red peppers with more crunch, add them to the dish when you put the zucchini in.
Top Review by Pat from Ohio
As I sit eating this for lunch at work I had to add a review. This is outstanding. I made a pot and froze it and it held up great. I have made this recipe about 10 times (no almonds) and it is my favorite lunchtime soup. The mix of spices is just right and the soup has a beautiful golden yellow color. This last time I added tofu and it took on the flavors of the spices nicely. In my recipebook this is labeled "guestworthy".
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves of crushed garlic
- 1 large carrot, diced
- 1 large red pepper, chopped
- 2 stalks celery, chopped
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon ground cayenne pepper, to taste
- 1⁄2 teaspoon ground turmeric
- 1 -1 1⁄2 cup vegetable stock
- 1 cup chopped tomato, canned or fresh
- 2 cups cooked chickpeas
- 1 medium chopped zucchini
- 1⁄2 cup stoned black olives
- lemon juice, approx 1 tablespoon
- 1 ounce sliced almonds (optional)
Directions See How It's Made
- In a good size Dutch oven fry the onion, garlic, carrot, pepper and celery in the olive oil for 1 to 2 minutes.
- Add all the dry spices and stir-fry this for 1 minute more.
- To this add the stock and the tomatoes, simmer for 10-15 minutes.
- Then add the chickpeas, zucchini and the olives, bring to a simmer, cover and cook until the zucchini is cooked, probably another 10-15 minutes Add lemon juice, taste, stir in the almonds and serve.