Moroccan Tomato Soup with Chickpeas
Ingredients
| 1 large onion chopped | ||
| 1 tbs garlic, minced | ||
| 1 tbs ginger | ||
| 2 tbs extra virgin olive oil | ||
| 2 tsp cumin | ||
| 2 tsp ground coriander | ||
| 2 tsp ground cinnamon | ||
| 2 lbs ripe tomatoes, chopped | ||
| 2 cups of vegetable or chicken stock | ||
| 1 and 1/2 cups canned chickpeas | ||
| parsley for garnish | ||
| kosher salt and black pepper to taste |
Directions:
- In a saucepan add the olive oil and cook the garlic and ginger for about 5 minutes using medium heat.
- Add the cumin, coriander and cinnamon and cook for another minute
- Add the chopped tomatoes along with 2 cups of stock and the chickpeas and simmer until the tomatoes soften. About 15 minutes.
- Season with salt and pepper. Garnish with chopped parsley.
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