Moroccan-Style Chickpea Soup

This soup is filling, tasty, unique, and easy. Don't leave out the lemons, they make it.

3 tablespoons unsalted butter

1 onion, minced

1 teaspoons sugar

1/2 teaspoon salt

4 garlic cloves, minced

1/2 teaspoon hot paprika

1/4 teaspoon saffron threads, crumbled

(I don't have any saffron but it was good without it.)

1/4 teaspoon powdered ginger

1/4 teaspoon cumin

2 (15.5-ounce) cans chickpeas

3 medium red potatoes (1 pound),

scrubbed and cut into 1/2-inch pieces

1 (14.5-ounce) can diced tomatoes

1 zucchini (1/2 pound),

cut into 1/2-inch pieces

3 1/2 cups low-sodium chicken broth,

or vegetable broth

1/4 cup parsley and/or mint

pepper

lemon wedges (for serving)

1. Melt the butter in a large Dutch oven over medium-high heat. Add the onion, sugar, and salt. Cook until the onion is softened, about 5 minutes. Stir in the garlic, paprika, saffron, ginger, and cumin and cook for 30 seconds. Stir in the chickpeas, potatoes, tomatoes with their juices, zucchini, and broth. Simmer, stirring occasionally, until the potatoes are tender, 30 minutes or so.

2. With a wooden spoon, mash some of the potatoes against the side of the pot to thicken the soup. Off the heat, season with salt and pepper, stir in the parsley or serve on the side. Serve with lemon wedges.


Recipe from The America's Test Kitchen Family Cookbook