
Prep Time | 15 minutes to chop vegetables |
Cook Time | 15 minutes |
Servings |
servings
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Ingredients
- 1 can garbanzo or any beans of your choice can use 2 cans; totally up to you
- 1/2 white onion
- 3 medium juicy tomatoes
- 3 cups water or clear broth of your choice
- 1 tbsp coriander powder
- 1 tbsp chili powder reduce if you want the soup mild
- 1 tbsp Salt
- 1/2 cup cilantro for garnish
- 1 tbsp oil
- 2-3 cups assorted mild tasting vegetables favorites are carrots, zucchini, green beans, spinach
Ingredients
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Instructions
- Chop onions finely; chop carrots and zucchini into bite sized chunks; tear up spinach leaves roughly;
- Heat oil in a large bowl; saute the onions when hot; sprinkle a little bit of the salt
- Add carrots, green beans, zucchini and any other vegetables you're using, and saute for a couple of minutes
- Add the tomatoes, remaining salt and cook for a couple of minutes
- Add the coriander, chili powder, turmeric if using, and cook everything together for a few minutes
- Add water/stock; rinse the garbanzo beans, add and cook for about 8 minutes, covered, on low heat
- Add the spinach at the end as it cooks very quickly; cook for 2 minutes
- Turn heat off; garnish with cilantro; serve with bread of your choice
Recipe Notes
This soup is wonderfully comforting, and satisfying with a crusty piece of bread.
Use vegetables that are mildly flavored such as carrots, turnips, spinach, zucchini. I have not tried using peppers and other strong flavored vegetables.
Tastes amazing the next day!
Pairs wonderfully with Moroccan Khobz bread
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