Moroccan-Spiced Vegetable Soup
INGREDIENTS
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1 medium onion, diced
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1 tablespoon fresh-grated ginger
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2 cloves garlic, minced or grated
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1 teaspoon paprika
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1 teaspoon coriander
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1/2 teaspoon cumin
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1/2 teaspoon cinnamon
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1/4 teaspoon cardamom
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1/4 teaspoon turmeric
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1/4 teaspoon red pepper flakes
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1/8 teaspoon cardamom
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3 cups vegetable broth
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1 (15 ounce) can chickpeas, rinsed and drained
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1 (14.5 ounce) can petite diced tomatoes
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1 (13.75 ounce) can artichoke hearts (not marinated), drained & rough chopped
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1/4 cup pitted kalamata olives, roughly chopped
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Salt to taste*
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