Chunky Moroccan Soup

Ingredients

Chunky Moroccan Soup

• 2 tablespoons oil
• 1 onion, diced
• 4 cloves garlic, grated or 4 cubes Gefen Frozen Garlic
• 1 small knob of fresh ginger, peeled
• 1 small knob of fresh turmeric, peeled
• 1 stick kombu (optional)
• 1 tablespoon shiro miso
• 1/2 teaspoon calabrian chili paste (optional)
• 1 carrot, peeled and diced
• 2 to 3 stalks celery, trimmed and diced
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 1 can of Glicks Chickpeas, rinsed and drained
• 1 can cannelloni beans, rinsed and drained
• 1 cup Gefen Lentils, rinsed and picked through (optional)
• 16 ounces of Tuscanini Crushed Tomatoes
• 4 cups broth, such as Manischewitz Vegetable Broth
• 2 tablespoons honey

For Topping (Optional)

• lemon juice
• cilantro
• parsley

Directions

1. In a large pot, add the oil and heat over medium flame. Add the onion and sauté three to five minutes or until translucent. Add the garlic, chili paste (if using), carrot, and celery, and sauté another three to five minutes or until gently softened.
2. Add in the cumin, cinnamon, ginger, miso turmeric, and salt and toss to coat the vegetables. Add in the beans and lentils (if using), along with the crushed tomatoes, kombu (if using), broth, and honey. Bring to a boil and then reduce to a simmer. Cook for about 20 minutes or until the lentils are cooked through. Stir every once in a while to prevent burning. Add in more water or both as needed.
3. Serve with a squeeze of lemon juice and top with cilantro and parsley.

Note: This recipe image was generated using AI.