Moroccan Garbanzo Soup

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.

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!