Say Soup Morocco

As the temperature dropped, it made way for a warm and aromatic meal.  Did somebody say soup? 
I made my list and went to the spice country of Morocco. I did checkout my Caribbean supplies for: cumin, turmeric, cinnamon and cayenne. 
A stop at La Hacienda for Garbanzos (chick peas) and cilantro was needed. 
Garbanzos are the main stay of this pot, dried are more flavorful. They need to be soaked overnight or follow my pressure cooker method. 
The dish, is slowly simmer in a healthy stock. Selected vegetables and spices are added, as they simmer they are  made soft and tender. The vegetables absorb the flavors and maintain great texture. 
Cans make a great "go to" shortcut and shortens the cook time. If cooked too long though, they tend to get mushy.

At last, you have to add Moroccan preserved lemons, I got mine from Longwood, Fl. www.sunchowdersemporia.com. Wendy Read, the owner, is at Winter Park's Farmers Market with other delightful pickles items.

4 T olive oil
2  onions, chopped
4 garlic, minced
1 t ginger, grated
1 t turmeric, ground
1 t cinnamon, ground
1 t paprika, sweet, ground
1 t cumin, ground
1/2 t cayenne pepper
2 T tomato paste
1 bouillon cube
1 fennel bulb, diced
1 16 oz bag of kale
2 carrots, peeled, diced
1 turnip, peeled, diced
1 # Garbanzos beans
2 T Moroccan preserved lemons, chopped
1 c cilantro, chopped, divided

Heat oil in an eight quart pot over high heat
Add onions, saute for 5 minutes. Add garlic, tomato paste and dry spices, saute for 2- 4 minutes
Add fennel, carrots, and turnips and continue to saute for about ten minutes
Add chick peas and bouillon cube and enough water to cover ingredients 
Turn up heat to high, and bring to a simmer. turn heat down and simmer for an hour
Add kale, lemon preserved and 1/2 cup cilantro, simmer 5 minutes more
Serve in bowls, garnish with cilantro.