North African Soup (Vegetarian)

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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:
4
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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
Contributor
@Outta Here
Contributor
"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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