Moroccan Chick Pea Soup

MOROCCAN CHICK PEA SOUP

Heat 1 chopped Sweet Yellow Onion

plus 4 TSP Minced Garlic

in enough Olive Oil to coat the bottom of the pot.

Cook down and add only enough water to deglaze the pot

to allow the onions and garlic to gently brown and soften.

Mix together

1 TSP Ground Cinnamon

1 TSP Ground Cumin

1 TSP Ground Hot Smoked Paprika (sweet is preferred but I didn’t have any)

1/8 TSP Ground Cloves

1/8 TSP Ground Ginger

1/8 TSP Anise Seed Whole

¼ TSP Cayenne

¼ TSP Turmeric

¼ TSP Ground Allspice

¼ TSP Ground Green Cardamon (NOT the Black Cardamon)

¾ TSP Ground Black Pepper

½ TSP Salt

Add 1 CAN Petite Diced Tomatoes including liquid

Stir in SPICE Mix above

Add 2 CANS Chick Peas, drained and rinsed

Add 1 TSP Sugar
Add 1 Knorr Vegetarian Bouillon Cube

Add 2 CUPS Water

Bring to a boil then turn down to low to simmer 30 minutes

Add ¼ cup Golden Raisins.

Simmer another 15 minutes.

The liquid will reduce.

Mash some of the chick peas to thicken.

Serve with Yogurt sauce

about ½ – 1 CUP plain whole yogurt

1 TSP Sugar

¼ – ½ TSP Salt

¼ TSP Ground Cumin

1 Diced and Seeded Cucumber

OPTIONAL Top with Cilantro or Italian Parsley