Great Soup Recipe

Hi guys! My mother sent me this recipe, so I tried it out and it was very tasty. I thought I'd share it with you all. It is very hearty, and also makes a very large quantity, so you might want to divide the recipe in half. It is from Morocco.

It has a lot of ingredients but really it isn't complicated- just open cans, chop veggies, measure spices, and plop it all in a pot.

CHICKPEA STEW WITH SIX VEGETABLES
Makes 6 two-cup servings, 8 PP each. You can also serve one cup of it (4 PP) with couscous (PP values vary, generally around 4-5/prepared cup).

5 Tbsp. olive oil
1 large onion, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
2 15 oz. cans chickpeas (garbanzo beans), drained with liquid reserved
1 28 oz. can tomatoes, drained with liquid reserved
2 medium potatoes, peeled and chopped
5-6 Tbsp. finely chopped fresh parsley, or 2-3 Tbsp. dried
5-6 Tbsp. chopped fresh cilantro leaves (I just used the whole bunch)
2 1/2- 3 tsp. salt
2 tsp. ground cumin
1/2 tsp. ground turmeric
1 tsp. ginger powder
A few saffron threads of a pinch of saffron powder (optional)
1/4 tsp. cayenne (optional)
1 medium sweet potato, peeled and chopped
3 small carrots, peeled and chopped
1 medium bunch celery, chopped (or you can use zucchini)

1. Put oil in a large (12-inch) pot and place over medium-high heat. Add the onion and stir and fry for 5 minutes, or until it begins to brown around the edges. Add garlic and stir for about 1 minute, or until it turns golden.

2. Add chickpeas, 1 1/4 cup reserved chickpea liquid, tomatoes, potatoes, parsley, cilantro, salt, cumin, turmeric, ginger, saffron and cayenne. Measure the reserved tomato liquid and add enough water to make 2 1/2 cups. Add to the pot and bring to a boil. Cover and cook on low for 20 minutes.

3. Add the sweet potato and carrots. Bring to a boil, cover, reduce heat to low again, cook for 10 minutes.

4. Add celery, bring to a boil once again, cook covered on low heat for 7-8 minutes or until celery is tender.