North African Soup (Vegetarian) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
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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. 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:
1. Heat olive oil in a Dutch oven type pan over medium heat. Fry the onions until tender in the olive oil.
2. Stir in the paprika. Add about 1 cup water to prevent onions and paprika from burning.
3. Add carrots, garlic, tomato paste, tomatoes, cilantro (or parsley), turmeric and cinnamon and more water to cover.
4. 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.
5. Add garbanzo beans and lemon juice. Adjust the amount of broth by adding more water if necessary. Simmer until beans are heated through.
6. Adjust flavor by adding salt and pepper, if needed.
7. Divide between 2 large bowls and garnish with cilantro or parsley.
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