Moroccan Tomato Soup with Chickpeas
|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|
- 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.