This Spicy North African soup is often served during Ramadan, the Muslim religious festival in which followers fast during the daytime for a month.
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 oz) chopped tomatoes
- 1 pound potatoes, diced
- 1 can (14 ounces) chickpeas, drained
- 5 cups vegetable stock
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 1 Tbsp grated fresh ginger
- pinch of cayenne pepper
- 5 strands of saffron
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp lemon juice
- salt and ground black pepper
- fresh lemon wedges
- large sauce pan
- measuring cup
- Place onions and 1 ¼ cups stock in pan.
- Bring to boil and simmer for about 10 minutes.
- In measuring cup mix together cinnamon, turmeric, ginger, cayenne pepper and 2 Tbsp of stock to form a paste.
- Add to pot along with carrots, celery and remaining stock.
- Bring to a boil, reduce heat, cover and simmer gently for about 6 minutes.
- Add tomatoes and potatoes and continue to simmer, covered for about 20 minutes.
- Add the saffron, chickpeas, cilantro and lemon juice.
- Season with salt and pepper.
- Serve with lemon wedges.
What you should know
Tip: For cinnamon, microwave cinnamon sticks for a about 15 seconds, remove (be careful it may be hot) and grate. What this does is release oils in the bark (afterall, true cinnamon is the inner bark of a Ceylon tree as opposed to Cassia a close relative which Comonly sold in the United States) for an intense flavor.