Moroccan Chickpea Soup from Welcome to Claire's: 35 Years of Recipes and Reflections from the Landma
Serve this fiber- and flavor-packed soup with lemon wedges and warm wheat pita bread.
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Cooking tools:
- Pot
- Stove
- Wooden spoon
Ingredients
- 1 pound dried organic chickpeas
- 3 tablespoons Moroccan or other olive oil
- 2 medium organic onions, coarsely chopped
- 2 quarts water
- ¼ cup chopped organic Italian flat-leaf parsley
- 2 28-ounce cans organic chopped tomatoes in juice
- Salt
- pepper
- Grated zest from 2 lemons
- 1 teaspoon each ground coriander, cinnamon, and ground ginger
- Pinch of saffron
- ¼ cup organic brown rice
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