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Moroccan Chickpea Soup
Ingredients
  • 2 tablespoons olive oil
  • 1 medium white onion, diced
  • ½ lb red potatoes, chopped into ½” pieces
  • ½ teaspoon salt
  • 1 teaspoon minced garlic
  • ½ teaspoon hot paprika
  • ¼ teaspoon crushed saffron threads
  • ¼ teaspoon ground ginger
  • 2 (15oz) cans of chickpeas, drained and rinsed
  • 1 (14oz) can of diced, fire roasted tomatoes
  • 3 ½ cups vegetable broth
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