Ingredients
- 2 potatoes scrubbed
- 1 onion coarsely (chopped)
- 3 quarts water
- 28 ounces tomatoes (canned whole chopped)
- 1 cup garbanzo beans
- 1/4 cup lemon juice (fresh optional)
- 1/4 cup cilantro (chopped fresh)
- 1/2 cup parsley (chopped fresh)
- 1 teaspoon turmeric (ground)
- 1 teaspoon cumin (ground)
- 1/2 teaspoon black pepper (freshly ground)
- 1/2 teaspoon ginger (ground)
- 1/8 teaspoon powdered saffron
Place the beans and water in a large soup pot. Bring to a boil, turn off the heat and let rest for 1 hour. Add the onion, bring to a boil again, cover and cook over medium heat for 3 hours. Add the remaining ingredients except lemon juice and cilantro. Cook for 1 more hour. Stir in the lemon juice and cilantro just before serving.
