Moroccan Soup Recipe

Ingredients:

• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes, undrained
• 4 cups vegetable broth
• 1/2 cup couscous
• 2 tablespoons chopped fresh cilantro leaves
• 2 tablespoons lemon juice
• Salt and black pepper, to taste

Instructions:

1. In a large pot, heat oil over medium heat.
2. Add onion, garlic, carrots, and celery, and cook until vegetables are softened.
3. Add in the cumin, coriander, paprika, cinnamon, and cayenne pepper. Cook for 1 minute, stirring constantly.
4. Add chickpeas, tomatoes, and vegetable broth. Bring to a boil then reduce heat and simmer for 20-25 minutes.
5. Stir in couscous and continue cooking until couscous is tender, about 10 minutes.
6. Add in the cilantro, lemon juice, salt, and pepper. Simmer for an additional 5 minutes.

Serving suggestion:

Serve hot with a sprinkle of chopped cilantro on top and a slice of crusty bread on the side. This soup is hearty enough to be a meal on its own, but it also pairs well with a crisp green salad. Enjoy the flavors of Morocco in the comfort of your own home!