Name: Moroccan Chickpea and Lemon Couscous Soup
Prep time: 20 min
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 whole onion, (chopped); 2 whole large garlic cloves, (minced); 1 tbsp tomato paste; 1 tsp kosher salt; 1 tsp ground cumin; 1/2 tsp paprika; 1/2 tsp ground cinnamon; 1/4 tsp ground turmeric; 1/8 tsp cayenne; 1/2 cup dry white wine; 2 whole carrots, (peeled and chopped); 2 cups cooked or canned chickpeas ((if canned, drain and rinse)); 4 cups vegetable broth; 14.5 oz diced tomatoes ((1 can)); 1 tbsp butter, (or use non-dairy butter substitute or olive oil to make vegan/pareve); 1 tbsp fresh lemon juice; 1 tsp lemon zest; 2 cups water; 1 tbsp fresh lemon juice; 1/4 tsp kosher salt; 1 cup dry uncooked couscous ((for vegan, choose a vegan couscous)); 1/2 tsp lemon zest; Fresh mint, (thinly sliced, for garnish)