Moroccan Spiced Chickpea or Garbanzo Soup

Recipe by nsomniak6
READY IN: 30mins
SERVES: 6
YIELD: 6 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute onions in in oil on med heat for about 3 mins in a dutch oven.
  • Add garlic, ginger and all of the spices up to the salt and saute another minute.
  • Add broth and bring to a light boil making sure to scrape any bits off of the bottom of pot.
  • Add potatoes, chickpeas and tomatoes then bring heat down to med-low. Cook until potatoes are fork tender about 10-15 minutes.
  • Take off heat, add lemon juice and stir.
  • Add yogurt a little bit at a time and stir.
  • Stir in cilantro.
  • Serve with naan or chapati.
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