Monday, January 24, 2011
A little trip half-way around the world
Moroccan Chickpea Soup
2 tsp. olive oil
1 large onion, chopped (about 1 cup)
2 cans (14 oz each) vegetable broth
1 cup water
2 cans (14 oz each) diced tomatoes
2 large cloves garlic, minced
1 tsp. fresh minced ginger
1 tsp. tumeric
1/2 tsp. cinnamon
1/2 tsp. black pepper
1 tsp. dried corriander
1/2 cup orzo pasta
1 can (15 oz) chickpeas (garbanzoes)
3 cups cooked lentils
Saute onions in olive oil over medium heat in large soup pot until they begin to soften. Add the broth, water, tomatoes (undrained), and herbs and seasonings. Cover the pot and bring to a boil.
Uncover, stir in the orzo. Cook, uncovered, until the orzo is tender, about 6-8 minutes.
Rinse and drain the dried chickpeas. Stir the chickpeas and lentils into the hot soup and continue to cook until heated through.