Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 whole onion, (chopped)
  • 2 whole large garlic cloves, (minced)
  • 1 tablespoon tomato paste
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon 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 ounces diced tomatoes ((1 can))
  • 1 tablespoon butter, (or use non-dairy butter substitute or olive oil to make vegan/pareve)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 cups water
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1 cup dry uncooked couscous ((for vegan, choose a vegan couscous))
  • 1/2 teaspoon lemon zest
  • Fresh mint, (thinly sliced, for garnish)

Instruction

  • In a large soup pot, heat olive oil over medium heat. Add onion and cook until softened, 4 minutes. Stir in garlic, tomato paste, salt, cumin, paprika, cinnamon, turmeric and cayenne pepper, cooking for 1-2 minutes.
  • Add white wine and reduce until almost completely evaporated.
  • Add carrots and chickpeas, stirring to combine with spices.
  • Add vegetable broth and diced tomatoes and bring to a boil. Lower heat and simmer for 15 minutes.
  • While the soup simmers, prepare the couscous. In a small saucepan, bring water, lemon juice and salt to a boil over medium high heat. Remove saucepan from heat and stir in couscous and lemon zest. Cover and let stand for 5 minutes. Uncover the couscous and fluff using a fork.
  • Once soup finishes simmering, remove from heat. Using a hand held immersion blender, lightly puree soup, leaving it slightly chunky. Stir in butter, lemon juice and lemon zest. Top each bowl of soup with a mound of lemon couscous and sprinkle with fresh mint.