Ingredients
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2 tablespoons olive oil
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1 large onion, chopped
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2 tablespoons paprika
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water
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2 carrots, peeled and diced
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2 garlic cloves, minced
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2 tablespoons tomato paste
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1 (14 ounce) can diced tomatoes, undrained
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1/4 cup fresh cilantro, chopped (or use Italian parsley)
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1 teaspoon turmeric
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1 teaspoon ground cinnamon
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1 (15 3/4 ounce) can garbanzo beans, drained
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2 tablespoons lemon juice
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salt, to taste
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black pepper, to taste
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cilantro leaf, to garnish (or parsley)
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1 large potato, peeled and diced
Instructions
- Heat olive oil in a Dutch oven type pan over medium heat. Fry the onions until tender in the olive oil.
- Stir in the paprika. Add about 1 cup water to prevent onions and paprika from burning.
- Add carrots, garlic, tomato paste, tomatoes, cilantro (or parsley), turmeric and cinnamon and more water to cover.
- Simmer until the carrots begin to get slightly tender; add the potatoes and more water, if necessary, to cover. Simmer for about 1/2 hour.
- Add garbanzo beans and lemon juice. Adjust the amount of broth by adding more water if necessary. Simmer until beans are heated through.
- Adjust flavor by adding salt and pepper, if needed.
- Divide between 2 large bowls and garnish with cilantro or parsley.