Eleven years ago our younger daughter made a decision to become vegetarian--to no longer include meat of any kind in her diet. Although we weren't a "steak and potatoes" kind of family, until that time we had always had some type of animal protein in our evening meal. Now we had an opportunity to try something more imaginative, something better.
At the start, there were probably a few meals that were less than wonderful, but over the years I feel I have learned a great deal. And in the long run, we are healthier for it. Our daughter moved out several years ago, but we still enjoy a non-meat meal at least once a week.
I don't recall where I found this recipe, but it has become one of my favorites. It's relatively cheap to make, doesn't take much time, and certainly makes a large quantity. And (best of all) it tastes great!I thank my daughter for making a decision for "her" that helped us all.
Moroccan Chickpea Soup
2 tsp. olive oil
1 large onion chopped (about 1 cup)
2 cans (14 oz each) Swanson vegetable broth
1 cup water
2 cans (14 oz each) diced tomatoes
2 large cloves garlic, minced
1/2 tsp. dried ginger or 1 tsp. fresh minced
1 tsp. tumeric
1/2 tsp. cinnamon
1/2 tsp. black pepper
1/2 to 1 tsp. dried corriander
1/2 cup orzo pasta
1 can (15 oz) chickpeas
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, 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 chickpeas. Stir the chickpeas and lentils into the hot soup and continue to cook until heated through.