Recipe: Spicy Garbanzo Bean Soup (McDougall)

SPICY GARBANZO BEAN SOUP

1 cup garbanzo beans
3 quarts water
1 onion, coarsely chopped
2 potatoes, scrubbed and diced
1 (28 ounce) can whole tomatoes, chopped; with liquid
1/2 cup chopped fresh parsley
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/8 teaspoon powdered saffron
dash cayenne pepper
1/4 cup fresh lemon juice (optional)
1/4 cup chopped fresh cilantro

Place the beans and water in a large soup pot. Bring to a boil, turn off the heat and let rest for 1 hour.

Add the onion, bring to a boil again, cover and cook over medium heat for 3 hours.

Add the remaining ingredients except lemon juice and cilantro. Cook for 1 more hour.

Stir in the lemon juice and cilantro just before serving.

Servings: 8

Per serving: 178 Calories; 2g Fat (10% calories from fat); 8g Protein; 35g Carbohydrate; 0mg Cholesterol; 236mg Sodium

NOTES : This soup freezes well.

Adapted from source: The New McDougall Cookbook