2 (15 oz.) cans chickpeas/garbanzo beans, rinsed well and drained
1 tsp. salt
2T Wildtree Rockin Moroccan Rub spice blend
2 lg. zuchinni, quartered and chopped small
4 small carrots, peeled and chopped small
4 small sweet potatoes, peeled and chopped small
3 c vegetable broth
1/4 c flat leaf/Italian parsley, chopped
1/4 c dried apricots, finely chopped
1/4 c pine nuts, toasted
1/4 c capers or chopped green olives
1/4 c greek style yogurt
Instructions
In large dutch oven, combine 1T Wildtree natural and 2 tsp. zesty lemon grapeseed oils and heat over medium heat for 2 min. Add garlic cloves and stir constantly until cloves are nicely browned, about 5 min. Be careful not to burn.
Reduce heat to medium low and add chopped onion. Saute with garlic 3 min., until softened. Add drained chickpeas, salt and Wildtree Rockin Moroccan spice rub and stir to incorporate, about 3 min.
Add zuchinni and carrots, and saute 3 min., until vegetables begin to soften. Add sweet potatoes and broth. Cover pot and bring to boil. Reduce heat to low and simmer 20 min. Remove pot from heat and let sit, covered, an additional 10 min. to allow flavors to meld.
While soup cooks, prepare garnishes (parsley, dried apricots, pine nuts, capers/olives and yogurt). To serve, garnish soup as desired and drizzle with Wildtree zesty grapeseed oil.
Originally Submitted
12/13/2012
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You can add this Wildtree Moroccan Veggie Bean Soup recipe to your own private DesktopCookbook.
