1 ½ cups cooked chickpeas or 1 15-ounce can, drained and rinsed (click here for how to cook beans from scratch)
1 cup cauli-rice, fresh or frozen (buy riced cauliflower from the market or click here for how to do it at home)
¼ cup chopped fresh cilantro leaves
¼ cup chopped fresh parsley leaves
3 cups lightly packed fresh spinach leaves
1 lemon, cut into 4-6 wedges, depending on how many people you are serving
Instructions
Heat the oil in a medium stockpot and add the onion, celery, and carrot and cook until tender, about 6 minutes. Add the turmeric, cinnamon, ginger, cumin and black pepper and cook for 1 minute, stirring constantly to prevent scorching.
Add the tomatoes with the juice, and sea salt. Cook until fragrant, about 2 minutes.
Add the stock and sweet potato and bring to a boil. Reduce heat to low and simmer, covered for 20-25 minutes, until sweet potato is tender.
Add chickpeas, cauli-rice, cilantro and parsley and cook until cauli-rice is tender, about 5 minutes. Add additional stock if you want it thinner. Stir in spinach leaves. Serve with a wedge of lemon for squeezing over each portion.
Recipe by Pamela Salzman at https://pamelasalzman.com/moroccan-vegetable-soup-recipe/