Vegetarian Yemenite soup

Serves about 8.

3 tablespoons olive oil

2 medium onions, chopped

3 carrots, chopped

3 stalks celery, chopped

6 cloves of garlic, crushed

1/2 teaspoon ground cumin

1/4 teaspoon cumin seeds

1/8 teaspoon ground cardamom

1/8 teaspoon ground coriander

1/8 teaspoon ground cloves

8 cups vegetable stock

Salt, to taste

1/2 teaspoon pepper

1 cup chopped butternut squash

1 cup dried chickpeas, soaked overnight and drained (or 1 19-ounce can, rinsed and drained)

Small bunch of flat parsley, chopped

1 cup crushed tomatoes

1 teaspoon ground turmeric

Small bunch of cilantro, stemmed and chopped

1. In a large soup pot, heat the oil and cook the onions, carrots, and celery over medium heat for 8 minutes or until they soften. Stir in the garlic and cook 1 minute.

2. Stir in the ground cumin, cumin seeds, cardamom, coriander, and cloves. Add the stock, salt, and pepper. Bring to a boil. Cook for about 10 minutes.

3. Add the squash, chickpeas, parsley, and tomatoes. Return the liquid to a boil, lower the heat, cover the pan, and simmer for 1 hour or until chickpeas are tender.

4. Stir in the turmeric. Ladle into bowls and serve with chopped cilantro.

Adapted from Susan Black