North African Garbanzo Bean Soup | Oregonian Recipes

Ingredients

• 2 teaspoons olive oil
• 1 large yellow onion, chopped
• 2 large carrots, peeled and chopped
• 3 cloves garlic, chopped
• 1 teaspoon peeled and grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 2 15-ounce cans garbanzo beans, drained and rinsed (about 3 cups)
• 1 14-ounce can diced tomatoes, drained
• 6 cups vegetable broth
• Salt and freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped fresh Italian (flat-leaf) parsley