Moroccan Chickpea Potato Soup Vegetarian Recipe
January 5, 2010
Dr. D introduced us to the Whole Life Nutrition cookbook by Tom Malterre, CN and Ali Segersten. This is one of their recipes, and I adapted it slightly as I found it needed more flavor. It is hearty, filling, and warm on a cold winter night.
Makes 18 servings (1 cup)
Ingredients
1 T coconut oil
2 cloves garlic
0.5 red onion
3 t curry powder
1 t turmeric
1 t cardamon
1 t cumin
2 t bouillon powder
4 cups chickpeas
10 cups water
4 potatoes, peeled and diced
2 carrots, peeled and finely grated
2 t bouillon, vegetable
1 small can tomato paste
rice vinegar to taste
Directions
- Saute onion and garlic in oil.
- Add curry powder, turmeric, cardamon, cumin, bouillon powder, and saute for a minute or so to bring out the flavors.
- Add water, beans, potatoes, and carrots.
- Bring to a boil. Turn down and simmer for 30 minutes till veggies are tender.
- Add a splash of rice vinegar and the tomato paste,. simmer till tomato paste is completely dissolved into the soup.
- Serve hot.
Cooking dried beans:
For a quick soak, put 2 cups of dried chickpeas in 6 cups of water in a pot. Bring it to a boil for 2 minutes. Turn the burner off, put a lid on, and let them soak for 2 hours. Drain the beans.
Fill the pot with 6 cups of fresh water with the dried beans, and add a strip of kombu (this will help tenderize the beans and make them more digestible). Do not add salt! Bring to a boil, turn down, and simmer on low heat for 1 hour. Drain and rinse the beans. They are ready to add to your soup now.
