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Ingredients
- 1 c chopped onions
- 1 cup chopped tomatoes
- 2 cloves garlic
- 3 1/2 cups vegetable stock
- 1/4 cup olive oil
- 2 cups canned or cooked garbanzos
- 1 t cumin
- 1/4 cup chopped fresh parsley
- 1 1/2 t paprika
- 3 T fresh lemon juice
- 1/4 t cayenne
- salt and pepper to taste
- 2 bay leaves
- fresh mint leaves (optional)
- 1 large carrot, chopped
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Recipe Info
Category : Soups/Stews
Rating : 0
Contributor : marc
Print Recipe
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Directions
Throw the olive oil in your soup pot and let it heat up a little bit, then throw in the onions and garlic to saute. When the onions are translucentish, toss in the cumin, paprika, cayenne, bay leaves, and carrots & let it cook over medium heat for about 5 minutes or so. Stir in the tomatoes and veg stock and let it simmer for about 15 minutes. When the carrots are tender, add the beans, parsley and lemon juice. Salt and pepper to taste.
Eat it with pita bread, garnished with mint leaves. Susan suggests yoghurt or sour cream on the side to disperse the heat if you aren't accustomed to spicy foods.
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