Moroccan Garbanzo Soup

Packed with flavor, this soup is a new hit at our house!

Last weekend while in San Francisco, I had the opportunity to go to the famed Greens Restaurant.  While we were there we enjoyed their Moroccan Garbanzo soup.  In fact, Irving and I split a bowl and my brother and his wife split one too.  It was love at first bite.  After every bite we took we would guess at the ingredients and I would type notes into my iPhone.  Garbanzos, zucchini, carrots, celery and onions absorb a light broth of tomatoes, curry powder, cumin, cinnamon and garlic.  I recreated it over the past weekend and Irving and I agreed that this is pretty much it!  Hope you enjoy it as much as we all did!

Moroccan Garbanzo Soup
1 onion
1 T olive oil
4 carrots
2 celery stalks
5-6 cloves of garlic (I used the entire extra roasted head that I reserved when I made my Oven Roasted Pasta Sauce)
1 tsp cumin
1 tsp curry
¼ tsp cinnamon
2 tsp salt
½ tsp pepper
2 T tomato paste
½ c diced zucchini
juice 1 lemon
2 small tomatoes diced
1 ½ c garbanzos
6 c water
cilantro to garnish

Brown onion in olive oil in a medium sauce pan over medium heat.  Add diced carrot and celery, and continue to brown lightly.

starting things off with a pretty basic sofrito

Add garlic, cumin, curry, cinnamon, salt and pepper and stir well to coat.  Let garlic cook through for a minute.  Add tomato paste and break up well with spoon.  Add zucchini, tomatoes and lemon juice.  Pour 6 cups of water into pot and bring to a boil.  Add garbanzos and lower heat to a simmer and allow to simmer for 10 minutes.  Taste and season as needed.  Garnish with cilantro.  Serve with couscous, pita bread and hummus, or a salad.  Enjoy!

tons of veggies in every bite

Perfect on its own for a light meal, or paired with couscous, salad or pita bread and hummus for something more filling!