Ingredients
1
cup finely chopped onion
1/2
tsp. cinnamon (go easy on it - not too much!)
1/8-1/4
t cayenne (to taste - go easy)
4
small tomatoes chopped (I threw in a can of diced tomatoes)
1
small zucchini finely chopped
1/2
cup curly vermiceli, crumbled
1
c. canned or cooked chick peas
1/4
cup fresh lemon juice
Directions
1.
In a soup pot, saute the onions and celery in the oil until onions are translucent.
2.
Add the spices, potatoes, and carrots and cook for 5 more minutes, stirring often.
3.
Mix in the tomatoes, tomato juice and stock and simmer until all of the vegetables are almost tender.
4.
Add the zucchini and vermicelli and simmer for about 5 minutes longer.
5.
Mix in the chick peas, lemon juice, and salt and pepper. Garnish with chopped parsley, mint leaves, and strips of red bell pepper or pimiento.
New-York Restaurants
