Moroccan Spiced Chickpea or Garbanzo Soup

By nsomniak6 on September 28, 2009

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Ingredients

    1. 1 tablespoon olive oil
    2. 1 large onion, chopped
    3. 3 large garlic cloves, minced
    4. 1 tablespoon ginger, fresh, minced fine
    5. 1 teaspoon turmeric
    6. 1 1/2 teaspoons cumin
    7. 1 1/2 teaspoons garam masala
    8. 1/4 teaspoon cinnamon
    9. 1 1/2 teaspoons ground coriander
    10. 1 teaspoon salt
    11. 4 cups vegetable broth
    12. pepper
    13. 1 lb potato, cleaned and chopped into smallish pieces
    14. 2 (15 ounce) cans chickpeas, drained
    15. 4 large tomatoes, sliced thick and cut in half or
    16. 1 (14 ounce) cans stewed tomatoes
    17. 1 tablespoon lemon juice
    18. 1 cup yogurt, tempered (see description) or 1 cup sour cream
    19. 1/2 cup cilantro, minced

Directions

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