Cinnamon-spiced Chickpea and Vegetable Soup

1 large onion, chopped
5 cups vegetable stock
1 tsp ground cinnamon
1 tsp turmeric
1 tbsp fresh grated ginger
pinch of cayenne
2 carrots, diced
2 celery sticks, diced
4 oz can chopped tomatoes
1 lb floury potatoes, diced
pinch of saffron strands
14 oz can chickpeas, drained
2 tbsp fresh cilantro, chopped
1 tbsp lemon juice
salt and pepper to taste

1. Place the onion in a large pot with 1 1/4 cups of the vegetable stock. Bring to a boil, reduce heat and simmer gently for about 10 minutes.
2. Meanwhile, mix the cinnamon, turmeric, ginger, cayenne and 2 tbsp of stock to form a paste. Stir into the onion mixture with the carrots, celery and remaining stock.
3. Bring to a boil, stirring continuously, and reduce the heat. Cover and simmer gently for 5 minutes.
4. Add the tomatoes and potatoes and heat until simmering gently again, then cover and cook for 20 minutes.
5. Add the saffron, chickpeas, cilantro and lemon juice. Season to taste and heat briefly, then serve.


My dad made this amazing soup while I was home. It was so filling, but we decided that it may need a longer cook time to really allow the vegetables to take on the spices. Enjoy!