Ingredients
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1 cup onion, finely chopped
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2 celery ribs, diced
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3 tablespoons vegetable oil
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1 teaspoon turmeric
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1 teaspoon ground coriander
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1/2 teaspoon cinnamon
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1/8 teaspoon cayenne
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4 small tomatoes, chopped
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1 cup tomato juice
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4 cups vegetable stock
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1 small zucchini, finely chopped
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1/2 cup curly vermicelli, crumbled
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1 cup chickpeas (canned or cooked)
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1/4 cup fresh lemon juice
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salt and pepper
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fresh parsley, chopped
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1 small potato, chopped
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1 small carrot, diced
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fresh mint leaves
Instructions
- In a soup pot, saute the onions and celery in the oil until onions are translucent.
- Add the spices, potatoes, and carrots and cook for 5 more minutes, stirring often.
- Mix in the tomatoes, tomato juice and stock and simmer until all of the vegetables are almost tender.
- Add the zucchini and vermicelli and simmer for about 5 minutes longer.
- Mix in the chick peas, lemon juice, and salt and pepper.
- Garnish with chopped parsley, mint leaves, and strips of red bell pepper or pimiento.