Moroccan Chickpea Soup

 

More than twenty 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 to a home of her own several years ago, but my husband and I 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 inexpensive 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. This hearty soup is vegetarian, and I promise that you won't miss the meat. If you don't have (or don't like) orzo you can omit it, or use broken angel hair pasta, Israeili couscous, or vermicelli.

Moroccan Chickpea Soup

Ingredients

• 2 teaspoons olive oil
• 1 large onion chopped (about 1 cup)
• 1 cup carrots cut in matchsticks or coarsely shredded
• 2 cans (14 ounces each) of vegetable broth
• 1 cup of water
• 2 cans (14 ounces each) of diced tomatoes
• 2 large cloves garlic, minced
• 1/2 teaspoon dried ginger or 1 teaspoon fresh minced
• 1 tsp. turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon black pepper
• 1/2 to 1 teaspoon dried coriander
• 1/2 cup orzo pasta
• 1 can (15 oz.) chickpeas
• 1 cup cooked lentils
• 1/4 cup finely minced cilantro leaves

Directions

1. Sauté onions in olive oil over medium heat in a large soup pot until they begin to soften. Add the carrots, broth, water, tomatoes, herbs, and seasonings. Cover the pot and bring it to a boil.
2. Uncover, and stir in the orzo. Cook, uncovered until the orzo is tender, about 6-8 minutes.
3. Rinse and drain the chickpeas. Stir the chickpeas, lentils, and cilantro into the hot soup and continue to cook until heated through.