Moroccan Chickpea Soup

From: The America’s Teat Kitchen Healthy Family Cookbook

1 T canola oil
1 onion, minced
1 tsp. sugar
4 garlic cloves, minced
½ tsp. paprika
¼ tsp. ground ginger
¼ tsp. ground cumin
¼ tsp. saffron threads, crumbled (I never add this because saffron is SO expensive)
2 (15 oz.) cans garbanzo beans, rinsed
1 pound red potatoes (about 3 medium) cut into ½ inch pieces
1 (14.5 oz) can diced tomatoes
4 cups low sodium chicken broth (or Veggie broth)
1 zucchini cut into ½ inch pieces
salt and pepper
fresh parsley (I prefer it without the parsley)
Lemon wedges for serving (I don't do this either)

1. Heat oil in large pot over medium-high heat. Add the onion and sugar and cook until softened, about 5 minutes. Stir in the garlic, paprika, ginger, and cumin until fragrant, about 30 seconds.

2. Stir in the garbanzos, potatoes, tomatoes with their juices, and broth.  Bring to a simmer, partially cover, and cook until the potatoes are tender, about 20 minutes. Stir in the zucchini and continue to simmer 5 to 10 minutes.

3. Mash some of the potatoes against the side of the pot with a fork to thicken the soup slightly.