Moroccan Chickpea Soup

I love this soup! This is a great tasting, inexpensive, easy to make, parve soup for Shabbat, the freezer, or mitvah meals. 😀

1 Tablespoon oil
1 Onion minced
1 teaspoon sugar
4 garlic cloves
½ teaspoon paprika
Pinch of cayenne
¼ teaspoon ginger
¼ teaspoon cumin
2 (15 oz.) cans chickpeas, rinsed and drained
1lb red potatoes (about 4), scrubbed and cut into ½ inch pieces
1 (15 oz.) can diced tomatoes
4 cups low sodium veggie broth
1 zucchini cut into ½ inch pieces
¼ cup minced fresh parsley
Salt and pepper

Heat the oil in a large soup pot over medium-high heat. Add the onion and sugar and cook until softened, about 5 minutes. Stir in the garlic, paprika, cayenne, ginger and cumin and cook until fragrant, about 30 seconds.

Stir in the chickpeas, potatoes, tomatoes with their juice, and broth. Bring to a simmer, partially cover, and cook until the potatoes are tender, about 20 minutes. Stir in the zucchini and continue to simmer until tender 5-10 minutes.

Mash some of the potatoes against the side of the pot with a spoon to thicken the soup slightly. Stir in the parsley and season with salt and pepper to taste.

** This recipe also called for ¼ teaspoon saffron threads, crumbled, but due to the price I did not include them**

Serve with a dollop of sour cream and whole wheat pita bread.
{Recipe adapted from The America’s Test Kitchen Healthy Family Cookbook.}

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