Ingredients
1 cup finely chopped onions
1 small zucchini, finely chopped
2 celery stalks, diced
1/2 cup vermicelli or thin noodles, crumbled
3 TBSP veg. oil
1 cup cooked or canned chick peas
1 tsp tumeric
1 tsp ground coriander seeds
1/2 tsp cinnamon
1/8 th - 1/4th tsp cayenne
1 small potato, chopped
1 to 2 small carrots, diced
4 small tomatoes, chopped (or use canned)
1 cup tomato juice
4 cups liquid or broth
chopped fresh parsley
chopped fresh mint
1 red pepper
1 lemon
Preparation
Set a large pot over med to med-high flame. Add veg oil, when hot, sauté onions and celery until onions are translucent. Add the spices, potatoes, and carrots and cook, stirring often, for 5 minutes. Mix in tomatoes and juice and the 4cups liquid. Bring to a boil on high then lower heat to simmering (small bubbles). Cover and let cook (10-20 minutes, depending on size of veggies and the reliability of my memory) until vegetables are almost tender. Add the vermicelli and zucchini and simmer 5 minutes more until tender. Mix in the chick peas and add salt and pepper to taste. Squeeze in lemon juice and add garnish.
