Moroccan Chickpea & Potatoes Soup

Ingredients

2 to 4 tablespoons extra virgin olive oil

1 large onion, chopped

pinch or two of sea salt

6 cloves garlic, crushed

2 teaspoons curry powder

1 teaspoon ground cardamom

1/2 teaspoon turmeric

1/2 teaspoon freshly ground black pepper

4 to 5 large carrots, chopped (3 to4 cups)

4 to 5 yukon gold potatoes, diced large (4 to 5 cups) OR 1/2 potatoes 1/2 yams

8 cups water or bean cooking liquid

3 to 4 cups cooked chickpeas

1/2 cup tomato paste (one 7-ounce jar)

Sea salt to taste

1/4 cup freshly squeezed lemon juice (optional)

1 cup chopped parsley

You Can Use Less Water To Make This More Of A Stew Than A Soup (I Use About 6 Cups).

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