North African Soup (vegetarian)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 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)

Recipe

• 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.