Name: North African Soup (Vegetarian)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 serving(s)
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 tablespoons paprika; water; 2 carrots, peeled and diced; 2 garlic cloves, minced; 2 tablespoons tomato paste; 1 (14 ounce) can diced tomatoes, undrained; 1/4 cup fresh cilantro, chopped (or use Italian parsley); 1 teaspoon turmeric; 1 teaspoon ground cinnamon; 1 large potato, peeled and diced; 1 (15 3/4 ounce) can garbanzo beans, drained; 2 tablespoons lemon juice; salt, to taste; black pepper, to taste; cilantro leaf, to garnish (or parsley)

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Recipe by Outta Here

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North African Soup (Vegetarian) created by katew

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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.

Ready In:: 1hr 15mins
Serves:
Units:

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ingredients

2 tablespoons olive oil
1 large onion, chopped
2 tablespoons paprika
water
2 carrots, peeled and diced
2 garlic cloves, minced
2 tablespoons tomato paste
1 (14 ounce) can diced tomatoes, undrained
¹⁄₄ cup fresh cilantro, chopped (or use Italian parsley)
1 teaspoon turmeric
1 teaspoon ground cinnamon
1 large potato, peeled and diced
1 (15 3/4 ounce) can garbanzo beans, drained
2 tablespoons lemon juice
salt, to taste
black pepper, to taste
cilantro leaf, to garnish (or parsley)

directions

Heat olive oil in a Dutch oven type pan over medium heat. Fry the onions until tender in the olive oil.
Stir in the paprika. Add about 1 cup water to prevent onions and paprika from burning.
Add carrots, garlic, tomato paste, tomatoes, cilantro (or parsley), turmeric and cinnamon and more water to cover.
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.
Add garbanzo beans and lemon juice. Adjust the amount of broth by adding more water if necessary. Simmer until beans are heated through.
Adjust flavor by adding salt and pepper, if needed.
Divide between 2 large bowls and garnish with cilantro or parsley.

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RECIPE MADE WITH LOVE BY

@Outta Here

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@Outta Here

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"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."

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photo by katew

8/24/2013

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photo by katew

8/24/2013

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review by katew

8/24/2013

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.

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review by ummrabiah

10/6/2009

This was good. I made mine more like a stew since I didn't add in that much water. Unfortunately I didn't have any cilantro or parsley on hand so I couldn't use that.

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review by cookalot 2

9/6/2009

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.

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