Moroccan Chickpea Soup

Name: Moroccan Chickpea Soup
Yield: Serves 6
Ingredients: ¼ cup organic brown rice; 2 quarts water; 1 pound dried organic chickpeas; 3 tablespoons Moroccan or other olive oil; 2 medium organic onions, coarsely chopped; 1 teaspoon each ground coriander, cinnamon, and ground ginger; Pinch of saffron; 2 28-ounce cans organic chopped tomatoes in juice; ¼ cup chopped organic Italian flat-leaf parsley; Grated zest from 2 lemons; Salt and pepper, to taste

Preparation info

Serves
6

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

Serve this fiber- and flavor-packed soup with lemon wedges and warm wheat pita bread.

Ingredients

2 quarts water
1 pound dried organic chickpeas
3 tablespoo

Gluten-free
Vegan
Soup

Method

Combine all the ingredients except the brown rice in a large, heavy pot. Cover and place over high heat. Bring to a boil, then reduce the heat to medium. Cover and cook at a medium boil for 2 hours, stirring occasionally until the chickpeas are just tender.
Add the brown rice, cover, and continue cooking for about ½ hour, stirring occasionally until chickpeas a