Vegan Moroccan Tomato & Chickpea Soup

• Vegan
• Gluten free

• Produce

  • 2 Carrots
  • 2 Celery stalks
  • 1 15 ounce can Garbanzo beans
  • 3 Garlic cloves
  • 1 2 inch piece Ginger, fresh
  • 1 Onion, large
  • 1 15 ounce can Tomatoes, no-salt added

• Canned Goods

  • 3 tbsp Tomato paste
  • 8 cups Vegetable broth, low-sodium

• Baking & Spices

  • 2 tbsp Ras el hanout spice blend
  • 1/4 tsp Sea salt, fine-grain

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

Found on eatingbyelaine.com

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• ¼ teaspoon fine grain sea salt
• 3 garlic cloves, minced
• 2 inch piece of fresh ginger, peeled and finely chopped
• 2 tablespoons Ras-El-Hanout Spice Blend (see recipe in notes)
• 3 tablespoons tomato paste
• 1 15 ounce can diced tomatoes (no salt added)
• 1 15 ounce can garbanzo beans, drained and rinsed well
• 8 cups low-sodium vegetable broth (my favorite is Imagine low-sodium vegetable broth)
• For serving: 2 teaspoons lemon juice and fresh cilantro as desired

Directions

• Heat oil in a large soup pot.
• Add the onion, carrot and celery and saute over medium heat until the onions are soft and translucent (5-7 minutes).
• Add the garlic and ginger and cook until they are fragrant (about a minute). Be sure not to burn the garlic.
• Stir in the ras-el-hanout spice blend and tomato paste and cook for another minute.
• Add more oil to the pot if things look too dry and cook for a minute more.
• Pour in the diced tomatoes, garbanzo beans and vegetable broth and stir. Bring to a boil then let simmer for 20 minutes.
• Adjust the salt and pepper to taste.
• Garnish with fresh lemon juice and fresh cilantro leaves and serve hot.