From: "Kristopher Hanson" >
I love garbanzo beans. I keep cans of garbanzo beans to make into quick
dinners. I would like recipes for dinner using these cans. Thanks

Moroccan Ramadan Soup

As classic as Casablanca, this Moroccan soup has a combination of heady
spices that fill the air with a longing for exotic places. Traditionally
made with lamb, this is a lighter version and a great choice for
vegetarians


Makes 2 servings

1 teaspoon olive oil
1/4 cup chopped white onion
1 clove garlic, peeled and crushed
1/4 cup chopped celery
16 ounce canned crushed tomatoes in juice
2 cups chicken stock
1/4 cup garbanzo beans
1/8 cup lentils
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon cumin
1/4 teaspoon turmeric
1/4 cup vermicelli, broken into 2 inch pieces
1 tablespoon flour
1 teaspoon lemon juice
1 tablespoon fresh cilantro leaves, stems removed
1 tablespoon fresh Italian parsley, stems removed

In a medium stockpot, heat olive oil until sizzling. Add the onion, garlic
and celery, cooking until translucent. Add tomatoes, chicken stock,
garbanzo beans, lentils, black pepper, cinnamon cumin and turmeric to the
stockpot. Cook over low heat for 40 minutes, or until the garbanzo beans
and lentils become tender. Add the vermicelli to the soup. Mix flour with
lemon juice and form into a paste. Add flour paste gradually to the soup
until the soup thickens. Simmer for an additional 3 minutes. Stir in
cilantro and Italian parsley.

Linda

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