Chickepea and Cauliflower Soup

~ Mary ~

Another winner from Marcus Samuelsson’s New American Table cookbook. I made it so many times last season, I thought for sure I had it posted. Enjoy!

Chickepea and Cauliflower Soup
adapted from New American Table

In a large soup pot with some olive oil saute`:
1 large Onion Diced
4 Garlic Cloves Chopped
1 lb Boneless, Skinless Chicken Diced

Once onions are translucent add and heat until chicken has slightly browned:
1 Tbsp Turmeric
1 Tbsp Ground Cumin
1 Tbsp Ancho Chili Powder or regular
1 Tbsp Caraway Seeds

Add:
1/4 Cup White Vinegar
1 Cup White Wine
1 Medium Can Diced Tomatoes or more
5 Cups Chicken Stock

2 Cups cooked Chickpeas
1 Head Cauliflower cut into bite size pieces
1/2 to 1 Cup Red Lentils or Israeli Couscous (pearl) or both
Simmer until cauliflower/lentils/couscous is cooked through.
Add salt and pepper to taste – adjust other seasonings to your preference.

Tastes even better the second day.
Optional to serve with:
Marjoram
Greek Yogurt
Lemon Juice
Parsley