Moroccan Vegetable Soup with Chickpeas

Ingredients

• 1 onion
• 3 Garlic cloves
• 3 stalks celery
• 2 red chili peppers
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 2 tsp ground coriander
• 1 tsp turmeric powder
• 0.5 tsp cinnamon
• 400 g diced tomatoes (canned)
• 200 g potatoes (1 large potato)
• Salt
• Pepper
• 400 g Chickpeas (canned; drained weight)
• 50 g Baby Spinach
• 1 handful parsley
• 1 organic lemon (zest and juice)
• 1 l water

Instructions

1. 1.

   Peel onion and garlic. Clean, wash, and finely dice celery. Halve chili peppers lengthwise, deseed, wash, and chop.

2. 2.

   Heat oil in a pot. Sauté onion, celery, and garlic for 5 minutes over medium heat. Add chili, tomato paste, and spices; sauté for 4 more minutes. Then add tomatoes and water and bring to a boil. Peel potatoes, wash, roughly dice, and add to the pot. Season soup with salt and pepper and simmer on low heat for 20 minutes.

3. 3.

   Meanwhile rinse chickpeas, drain well. Wash spinach. Add both to the soup and simmer for another 5 minutes.

4. 4.

   Wash parsley, pat dry, and finely chop leaves. Add parsley to the soup along with lemon zest and juice, seasoning with salt and pepper. Ladle soup into bowls and serve.