Moroccan-Spiced Vegetable Soup with Couscous

Step 1

Add a tablespoon of olive oil to a medium pot over medium-high heat. Add onions and saute until they are softened, about 4-5 minutes.

Step 2

Add grated ginger, garlic and all spices, stirring to coat. Cook for about a minute.

Step 3

Stir in chickpeas, tomatoes, artichokes and olives, scraping the bottom of the pan to removed brown bits. Slowly pour in vegetable broth; stir to combine.

Step 4

Bring to a boil, then reduce heat to medium-low. Cover and simmer for about 10 minutes.

Step 5

Meanwhile, make couscous, rice or quinoa according to package directions.

Step 6

Serve soup with cooked grains and garnish with fresh cilantro if desired.