moroccan chickpea soup
It's tasty. It's easy. It's vegan. Ingredients: 2 tbsp olive oil 2 carrots cut into 1/4 inch dice 3/4 c finely chopped onion 2 finely chopped red bell peppers 4 cloves garlic, minced 3/4 tsp ground cumin 1 15 oz can of chickpeas 2 14 oz cans of vegetgable broth 2 tbsp lemon juice 1/2 tsp dried thyme 1/2 tsp pepper 1/4 tsp ground turmeric 1/8 tsp cayenne pepper salt to taste Heat the oil in a dutch oven over medium heat. Add the carrots, onion, bell peppers, and garlic. Cook, stirring occasionally, about 6 minuters. Add the cumin. Stir for 30 seconds. Puree the chickpeas, 1 c of vegetable broth, and the lemon juice in a blender until smooth. Stir the pureed mixture into the soup. Add the remaining vegetable broth and the other ingredients. Increase the heat to high and bring to a boil. Reduce the heat. Cover and simmer until the carrots are tender (about 10 minutes). Taste and adjust the seasoning, if needed. Serve.