North African Soup (Vegetarian)

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

A vegetarian version of an African favorite. If you want to make it non-vegetarian, chunks of lamb or beef can be added. Just brown them with the onions.

Ingredients Nutrition

Directions

  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.
  3. Add carrots, garlic, tomato paste, tomatoes, cilantro (or parsley), turmeric and cinnamon and more water to cover.
  4. 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.
  5. Add garbanzo beans and lemon juice. Adjust the amount of broth by adding more water if necessary. Simmer until beans are heated through.
  6. Adjust flavor by adding salt and pepper, if needed.
  7. Divide between 2 large bowls and garnish with cilantro or parsley.
Most Helpful

4 5

I didn't care for the cinnamon, and I used parsley rather than cilantro. I liked the thickness and the color was gorgeous. I will try it again with a few tweaks for my taste, but then it won't have the North African taste. Thanks, I enjoyed trying this.

5 5

Made & reviewed for Ramadan Tag 2009 in the NA*ME forum. This soup was a triumph! I made it for dinner last night & stuck to the recipe apart from adding a little dried mint & some cubed roast lamb at the end. It really is a true flavour of North Africa, for this mix of flavours I would strongly advise only using cilantro to keep the authentic flavour. My North African husband thought this was lovely & the whole family wolfed it down! Thanks Mikekey for a fab recipe :)

4 5

Great mid week soup - easy and warming, using pantry ingredients which is a plus in itself. I used parsley and cilantro from my garden. I like the way you can alter the fluid to make almost a vegie casserole. Made for ZWT9.