MEDITERRANEAN CHICKPEA SOUP

This is a really good, really easy dish to make. Plus it will leave you with enough food to feed friends, family and or yourself, for days. MEDITERRANEAN CHICKPEA SOUP. 

INGREDIENTS

CUMIN - 1/4 teaspoon

GINGER - 1/4 teaspoon

PEPPER

PAPRIKA - 1/2 teaspoon

SAFFRON - 1/4 teaspoon threads, crumbled

SUGAR - 1 teaspoon

OLIVE OIL (EXTRA VIRGIN) - 3 tablespoon

GARLIC - 4 cloves, minced

ONION - 1 chopped

YELLOW SUMMER SQUASH - 1 chopped

VEGETABLE Broth (or chicken broth)  - 3.5 cups

CHICKPEAS - 2, 15 oz cans

FINGERLING POTATOES - 1 pound, chopped to about 1/2 inch

TOMATOES - 1 can of diced tomatoes

MINT - 1/4 cup, minced

Lemon Wedges - squeeze on before eating. 

PREP

1. Measure out all your SUGAR & SPICES and have them on hand. Mince GARLIC.

2. Wash and rinse CHICKPEAS and POTATOES.

3. Chop ONION, POTATOES and SUMMER SQUASH. 

 

COOK

1. In a heavy pot or dutch oven add 3 TBSP of OLIVE OIL, heat till simmering

2. Add chopped ONIONs along with SUGAR and PEPPER. Stir and cook for about 5 minutes. Add GARLIC, PAPRIKA, SAFFRON, GINGER and CUMIN. Stir and cook for about 30 seconds. 

3. Stir in CHICKPEAS, TOMATOES, SUMMER SQUASH (can also use ZUCCHINI), POTATOES and VEGETABLE BROTH. Bring to a simmer, stirring to mix, cover and cook - lifting lid to stir occasionally - for about 20 -25 minutes. Open lid and crush Potatoes along side of pot to thicken the soup. Stir and cook for additional 5 minutes. 

4. Turn off heat. Season with pepper to taste. Stir in MINT (or Parsley) and serve with lemon wedges.