Moroccan Spiced Chickpea Or Garbanzo Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 large onion, chopped
3 large garlic cloves, minced
1 tablespoon ginger, fresh, minced fine
1 teaspoon turmeric
1 1/2 teaspoons cumin
1 1/2 teaspoons garam masala
1/4 teaspoon cinnamon
1 1/2 teaspoons ground coriander
1 teaspoon salt
4 cups vegetable broth
pepper
1 lb potato, cleaned and chopped into smallish pieces
2 (15 ounce) cans chickpeas, drained
4 large tomatoes, sliced thick and cut in half or
1 (14 ounce) can stewed tomatoes
1 tablespoon lemon juice
1 cup yogurt, tempered (see description) or 1 cup sour cream
1/2 cup cilantro, minced

Preparation

Saute onions in in oil on med heat for about 3 mins in a dutch oven.
Add garlic, ginger and all of the spices up to the salt and saute another minute.
Add broth and bring to a light boil making sure to scrape any bits off of the bottom of pot.
Add potatoes, chickpeas and tomatoes then bring heat down to med-low. Cook until potatoes are fork tender about 10-15 minutes.
Take off heat, add lemon juice and stir.
Add yogurt a little bit at a time and stir.
Stir in cilantro.
Serve with naan or chapati.