North African Spiced Vegetable Soup

This dish is classically a vegetarian dish known as Harira, and is usually served during Ramadan, the Muslim religious festival where the followers fast during the day for an entire month. This version of the soup is not vegetarian but can be modified. Full of flavor and surprisingly filling, this recipe combines flavors that will surprise you.

Serves 6-8

Ingredients:

• 1 large onion, chopped
• 5 cups chicken stock
• 1 tsp ground cinnamon
• 1 tsp tumeric
• 1 tbsp fresh ginger, grated
• 1/8 tsp cayenne pepper
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp Goya Sazonador seasoning
• Salt and Pepper to taste
• 2 carrots, diced
• 2 celery sticks, diced
• 2 fresh vine ripe tomatos
• 1 lb russet potatoes, diced
• 1 medium sweet potato, diced
• 5 strands of saffron
• 1 14oz. can chickpeas
• 1/2 cup sour cream
• 2 tbsp cilantro, chopped
• 1 tbsp fresh squeezed lime juice

How it's Made:

1. Place chopped onion in a large pot with 1-1/4 cups of the stock. Bring to a boil and simmer for about 10 minutes.
2. Meanwhile, mix the cinnamon, tumeric, ginger, cayenne and cumin with 2 tbsp of the stock to form a paste. Stir into onion mixture, adding the carrots, celery, garlic, Goya seasoning and remaining stock.
3. Bring to a boil, reduce heat, cover and simmer for about 5 minutes.
4. Add the tomatoes and potatoes and simmer covered for about 20 minutes.
5. Add the saffron, chickpeas, cilantro, sour cream and lime juice, put on low simmer and let flavors blend. Season with salt and pepper. 

Nutritional Information:

Serving Size = 1 cup

Calories = 178

Fat = 2.5 g

Sodium = 178 mg

Protein = 10 g

Carbs = 28.4

Sugar = 7 g