Moroccan Chickpea and Potato Soup | Nourishing Meals®

Ingredients

• ¼ cups extra virgin olive oil
• 1 large onions, chopped
• 2 teaspoons sea salt
• 6 cloves garlic, crushed
• 2 teaspoons curry powder
• 1 teaspoon ground cardamom
• ½ teaspoons turmeric powder
• ½ teaspoons freshly ground black pepper
• 4 large carrots, chopped
• 5 yukon gold potatoes, chopped (4 to 5 cups)
• 8 cups water (or bean cooking liquid)
• 3 cups cooked chickpeas (or 2 cans)
• 7 ounces tomato paste (about a ½ cup)
• 1 lemons, juiced
• 1 cup chopped parsley