North African Soup (Vegetarian)
Recipe: #2386
November 11, 2011
Categories: Beans, Chickpeas/Garbanzo, Carrot, African, Sunday Dinner, Gluten-Free Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"A very hearty soup with flavors of North Africa. Lamb or beef could be added if you don't want vegetarian."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (745.4 g)
- Calories 413.2
- Total Fat - 15.9 g
- Saturated Fat - 2.3 g
- Cholesterol - 0 mg
- Sodium - 99.4 mg
- Total Carbohydrate - 66.3 g
- Dietary Fiber - 18.5 g
- Sugars - 22 g
- Protein - 11.3 g
- Calcium - 203.3 mg
- Iron - 6.4 mg
- Vitamin C - 97.5 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat olive oil in a Dutch oven type pan over medium heat. Fry the onions until tender in the olive oil.
Step 2
Stir in the paprika. Add about 1 cup water to prevent onions and paprika from burning.
Step 3
Add carrots, garlic, tomato paste, tomatoes, cilantro (or parsley), turmeric and cinnamon and more water to cover.
Step 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.
Step 5
Add garbanzo beans and lemon juice. Adjust the amount of broth by adding more water if necessary. Simmer until beans are heated through.
Step 6
Adjust flavor by adding salt and pepper, if needed.
Step 7
Divide between 2 large bowls and garnish with cilantro or parsley.
Tips
No special items needed.
2 Reviews
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