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Add a photoMany versions exist of this popular North African soup, traditionally used to break the daylight fast during Ramadan.
Their recipe included 1/2 C curly vermicelli added with the zucchini, which I don't use. I also use olive oil because I never have vegetable oil around.
In winter I use jarred tomatoes.
Raciónes: 6
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Ingredientes
- 1c finely diced onion
- 2 celery stalks, diced
- 3 T vegetable oil
- 1 t turmeric
- 1 t ground coriander
- 1/2 t cinnamon
- 1/8-1/4 t cayenne
- 1 small potato, chopped ( about 1 1/2 c)
- I carrot, diced
- 4 small tomatoes, chopped
- 1 C tomato juice
- 4 C vegetable stock
- 1 small zucchini, finely chopped
- 1C canned chickpeas, rinsed and drained
- 1/2 C fresh lemon juice
- Salt and freshly ground pepper
- _______________________
- Chopped fresh parsley
- Fresh mint leaves
- Red bell pepper or pimiento strips
Direcciones
- In a soup pot, sauté the onion and celery in oil until onion is translucent, about 10 minutes.
- Add the spices, potatoes and carrots and cook for 5 minutes more, stirring often. Mix in copped tomatoes, tomato juice and stock and simmer until all of the vegetables are nearly tender, about 20 hour.
- Add zucchini and simmer about 5 minutes longer .
- Mix in chick peas, lemon juice, and salt and pepper to taste.
- Serve garnished with chopped parsley, mint leaves and red pepper or pimiento strips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 435g | |
| Recipe makes 6 servings | |
| Calories 144 | |
| Calories from Fat 27 | 19% |
| Total Fat 3.13g | 4% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 881mg | 37% |
| Potassium 624mg | 18% |
| Total Carbs 26.75g | 7% |
| Dietary Fiber 5.3g | 18% |
| Sugars 7.78g | 5% |
| Protein 4.37g | 7% |
