Lunch: Moroccan Chickpea Soup

HariraActive time: 45 min Start to finish: 12 1/2 hr

This recipe includes superfoods such as:

Cinnamon, Lemon

Health benefits of Moroccan Chickpea Soup

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 1/2 cups dried chickpeas
8 cups water
1 (35-oz) can whole tomatoes, drained
1 large onion, finely chopped
1 small celery rib (including leaves), finely chopped
3 tablespoons unsalted butter
1 teaspoon turmeric
1 teaspoon black pepper
1/2 teaspoon cinnamon
2/3 cup chopped fresh cilantro
4 cups vegetable broth (preferably organic) or chicken broth
1 cup lentils
2 oz dried capellini,broken into 1-inch pieces, or fine egg noodles (3/4 cup)
1/2 cup chopped fresh parsley
Accompaniment: lemon wedges

Instructions

Soak chickpeas in water to cover by 2 inches 8 to 12 hours.
Drain chickpeas and rinse well. Transfer to a large saucepan and add 8 cups water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 1/4 to 1 1/2 hours. Cool chickpeas and drain, reserving cooking liquid. You should have about 2 1/2 cups liquid (if not, add more water).
Coarsely purée tomatoes in a food processor.
Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Add turmeric, pepper, and cinnamon and cook, stirring, 3 minutes.
Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes.
Stir in pasta and cook, stirring, until tender, about 3 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.

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