Moroccan Potato Chickpea Soup – by Nourishing Meals
This a great quick meal to whip together on those nights when you forget to thaw some meat or want a vegetarian meal.
Moroccan Potato Chickpea Soup – inspired by Nourishing Meals
2 to 4 tablespoons extra virgin olive oil
1 large onion, chopped
6 cloves garlic, crushed
2 teaspoons curry powder
1/2-1 teaspoon ground cardamom
1/2 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
4 to 5 large carrots, chopped (3 to4 cups)
4 to 5 yukon gold potatoes, diced large (4 to 5 cups)
8 cups water or stock
3 to 4 cups cooked chickpeas (2-3 cans)
1/2 cup tomato paste (one 7-ounce jar)
2 to 3 teaspoons sea salt
1/4 cup freshly squeezed lemon juice (optional)
1 cup chopped parsley (optional)
Heat a large pot over medium heat. Add olive oil then sweat the onions with a little salt and then saute for until very soft. Add garlic, spices, carrots, and potatoes and saute for a few minutes more. Be careful not to burn your garlic.
Then add water (or stock) cooked chickpeas, tomato paste, and remaining salt. Bring to a boil then reduce heat and simmer, partially covered, for 45 to 60 minutes.
Once veggies are very tender, remove from heat and add lemon juice and parsley. Taste and add more salt and pepper if needed. Serve and enjoy the flavors!