Moroccan Chickpea Soup

• 1 1/2 cups chickpeas, soaked and drained
• 1 bay leaf
• Pinch saffron
• 2 Tbs. olive oil
• 2 medium onions, chopped (2 cups)
• 4 cloves garlic, minced
• 1/2 tsp. red pepper flakes
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 2 Tbs. fresh lemon juice
• 1/2 cup roughly chopped fresh, flat-leaf parsley, plus additional for each bowl

1. In large pot, combine chickpeas, bay leaf, saffron and 7 cups water.
2. Cover, and bring to a boil.
3. Reduce heat, and simmer, partially covered, 1 1/2 hours, until chickpeas are almost tender.
4. In medium skillet, heat oil over medium heat.
5. Add onions, and cook, stirring often, until softened, about 7 minutes.
6. Add garlic, pepper flakes, cumin, coriander, ginger and cinnamon.
7. Cook, stirring often, until fragrant, 2 to 3 minutes.
8. Stir onion mixture into chickpeas, and simmer until chickpeas are completely tender, about 30 minutes.
9. Remove beans from heat, stir in 1 1/2 tsp.
10. salt, and let stand 5 minutes.
11. Remove bay leaf.
12. Transfer half of soup to food processor or blender, and process until smooth.
13. Pour puree back into soup.
14. Add additional water, if necessary, to thin soup.
15. Add lemon juice and more salt if desired.
16. Stir in parsley.
17. Serve hot, garnished with extra parsley.

chickpeas, bay leaf, saffron, olive oil, onions, garlic, red pepper, ground cumin, ground coriander, ground ginger, ground cinnamon, lemon juice, parsley

Taken from www.vegetariantimes.com/recipe/moroccan-chickpea-soup/ (may not work)