Moroccan Chickpea and Potato Soup

Ingredients:

• 2 tbsp extra virgin olive oil
• 1 large onion, chopped
• 6 cloves garlic, crushed
• 1 tsp curry powder
• 1 tsp ground cardamom
• ½ tsp turmeric
• ½ tsp freshly ground black pepper
• 1 ½ cups dried chick peas (garbanzo beans), soaked overnight
• 10 to 12 cups water
• One 3 inch piece kombu
• 4 large carrots, diced
• 4 to 5 red or yellow potatoes, diced
• ¼ cup tomato paste
• ¼ cup freshly squeezed lemon juice
• 1 to 2 tsp sea salt
• ½ cup chopped parsley

Instructions:

1. Heat olive oil in an 8 quart stockpot; add onions and sauté for about 4 to 5 minutes. Then add garlic and spices, sauté a minute more.
2. Drain soaking water from beans and rinse well. Add beans and the fresh 10 to 12 cups of water to pot. Bring to a boil, and then reduce heat to low, and simmer, partially covered, for about 35 minutes.
3. After about 35 minutes, add the carrots and potatoes to the pot. Simmer for about 15 to 20 minutes more or until vegetables are tender and beans are completely cooked.
4. Remove kombu from pot. Then add the tomato paste, lemon juice, sea salt, and parsley. Stir well and simmer for a few minutes more. Taste and adjust salt and seasoning if desired.

Category: Soups