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 