Ingredients:
1 cup dried garbanzo beans, washed and picked over ( 1/2 pound or use equivalent amount of canned chickpeas)
1/2 cup chopped fresh parsley
1/4 teaspoon fresh ground pepper
1/4 teaspoon powdered saffron
1/4 teaspoon turmeric
1/4 teaspoon ground ginger or 1 tablespoon freshly grated ginger
1 teaspoon ground cumin
1/2 cup grated onions
1 tablespoon tomato paste ( I use ketchup if all else fails)
2 large red potatoes, unpeeled and diced
1/4-1/2 teaspoon harissa (to taste) or 1/4-1/2 teaspoon cayenne pepper ( to taste)
2 quarts water or 2 quarts vegetable stock or 2 quarts lamb stock
2 medium carrots, peeled and sliced
salt
1/4 cup fresh lemon juice
1/4 cup chopped fresh cilantro ( to garnish)
Directions:
Soak the dried chickpeas overnight and drain or if using canned chickpeas, rinse and drain thoroughly.
Combine the chickpeas with all the other ingredients except the salt, lemon juice, and cilantro and bring to an almost boil.
Reduce heat and simmer partially covered, for 1 1/2 hours, until the beans are tender, less time if using canned chickpeas. Add salt to taste.
Remove 2 cups of the soup mixture and puree in a blender, return to the pot and mix well.
(Or use an immersion blender to facilitate.).
Just before serving, stir in the lemon juice and garnish with fresh cilantro.
Adjust seasonings.
The soup will keep in refrigerator 3 to 5 days.
Freezes well.
Servings: 4
Time preparation: 15 min.
Time total: 75 min.