Ingredients:
1/3 cup olive oil
6 large Spanish onions, chopped
8 carrots, chopped
8 garlic cloves, minced
12 chopped potatoes
6 squash, chopped
3 bell peppers, chopped
1/4 Tablespoon cayenne pepper
1 Tablespoon ground coriander
1 Tablespoon salt
8 fresh tomatoes, chopped
1 can artichoke hearts
1 can chickpeas
1 bunch chopped fresh parsley
Methods:
Heat olive oil in pot. Add onions and salt. When onions are transparent, add potatoes, carrots, and garlic. Stir. Add cayenne and coriander. Sauté about 3 minutes stirring, then add enough water to cover the vegetables, and bring to a boil. After potatoes, and carrots are tender, add bell peppers, and squash, cook ten minutes, then add tomatoes, artichoke hearts, and chickpeas. Add salt to taste. Before serving add chopped parsley.
Incoming search terms for the article:
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- arab vegetable soup