Moroccan Chickpea Soup

In large pot, combine chickpeas, bay leaf, saffron and 7 cups water. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, 1 1/2 hours, until chickpeas are almost tender.

In medium skillet, heat oil over medium heat. Add onions, and cook, stirring often, until softened, about 7 minutes. Add garlic, pepper flakes, cumin, coriander, ginger and cinnamon. Cook, stirring often, until fragrant, 2 to 3 minutes. Stir onion mixture into chickpeas, and simmer until chickpeas are completely tender, about 30 minutes. Remove beans from heat, stir in 1 1/2 teaspoons salt, and let stand 5 minutes.

Remove bay leaf. Transfer half of soup to food processor or blender, and process until smooth. Pour puree back into soup. Add additional water, if necessary, to thin soup. Add lemon juice and more salt if desired. Stir in parsley. Serve hot, garnished with extra parsley.

This recipe yields 6 servings.

Per Serving: 295 Cal; 13g Prot; 9g Total Fat (1 Sat. Fat); 43g Carb.; 0mg Chol; 21mg Sod.; 12g Fiber.