Moroccan Spiced Chickpea or Garbanzo Soup
photo by Sherilyn Hanson
- Ready In:
- 30mins
- Ingredients:
- 19
- Yields:
-
6 bowls
- Serves:
- 6
ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 large garlic cloves, minced
- 1 tablespoon ginger, fresh, minced fine
- 1 teaspoon turmeric
- 1 1⁄2 teaspoons cumin
- 1 1⁄2 teaspoons garam masala
- 1⁄4 teaspoon cinnamon
- 1 1⁄2 teaspoons ground coriander
- 1 teaspoon salt
- 4 cups vegetable broth
- pepper
- 1 lb potato, cleaned and chopped into smallish pieces
- 2 (15 ounce) cans chickpeas, drained
- 4 large tomatoes, sliced thick and cut in half or
- 1 (14 ounce) can stewed tomatoes
- 1 tablespoon lemon juice
- 1 cup yogurt, tempered (see description) or 1 cup sour cream
- 1⁄2 cup cilantro, minced
directions
- Saute onions in in oil on med heat for about 3 mins in a dutch oven.
- Add garlic, ginger and all of the spices up to the salt and saute another minute.
- Add broth and bring to a light boil making sure to scrape any bits off of the bottom of pot.
- Add potatoes, chickpeas and tomatoes then bring heat down to med-low. Cook until potatoes are fork tender about 10-15 minutes.
- Take off heat, add lemon juice and stir.
- Add yogurt a little bit at a time and stir.
- Stir in cilantro.
- Serve with naan or chapati.
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Reviews
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wow! my tastebuds thank you! I followed the recipe exactly because it sounded so good. I'm not a big cilantro fan, so i almost stopped the recipe after tasting it before i added the lime, yogurt and cilantro! Those three things blended perfectly! I love all the flavors you can taste separately :) mmm. My husband ate 3 HUGE bowls (out of a serving bowl), and literally licked his plate clean! Between he and I we finished the entire recipe in 3 meals. Not something to be proud of, but a huge compliment to the chef! It has been added to our weekly staples!
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I had started making this and half way through I realized I was out of garam masala, cilantro and yogurt, so I decided to go ahead anyway, and I would run to the store closer to dinner to get the missing ingredients. Well my 16 year old daughter and my husband wanted to try it anyway and loved it as it was. I am looking forward to making it as directed though. Thanks for the recipe.
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Deeeelicious! I love Moroccan spices, so I knew I'd love this. I made this according to the recipe, adding a little extra garam masala. The flavor and texture is perfect and it's quite filling. The fresh lemon juice and fresh cilantro are a must. I tempered in plain greek yogurt and no curdling occurred. I would love to make this with a sweet potato instead of a regular potato next time. Thanx for sharing!
RECIPE SUBMITTED BY
nsomniak6
Lancaster, 78
<p>I have been tattooing professionally for 10 years. <br />I had my first baby in March 2005. He's the best thing that ever happened to me! <br />Update: Since this post, I had twins in May 2007. Unfortunately one was born with a Congenital defect called Diaphragmatic Hernia. She has been in the hospital since she was born and as of today it has been almost 8 months. As soon as we come home, I plan to start getting back in the kitchen, but it has been the last thing on my mind as of late. <br />2nd Update: My daughter has been home for a year now and she's been doing really well. She's still has a long way to go, but she's strong as an ox!</p>