moroccan chickpea soup

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.
Back to the community garden

Back to the community garden

Need a spot of help with the living room

Need a spot of help with the living room

First post.

First post.

Grapefruit?

Grapefruit?

ID the herb

ID the herb

ANYONE FAMILIAR WITH THIS?

ANYONE FAMILIAR WITH THIS?