Artichoke-Chick Pea Soup


2 onions, chopped
4 cloves garlic, minced
6 cups bouillon
1 teaspoon ground coriander
pinch cayenne, or to taste
2 cups tomato sauce
2 16-ounce cans artichoke hearts or bottoms, cut in bite-size pieces
1 16-ounce can chick peas
1/2 cup chopped flat parsley
Freshly ground black pepper
Lemon wedges

Bring the onions, garlic, bouillon, spices and tomato sauce to a boil in a large pot. Reduce the heat and simmer 20 minutes or until the vegetables are softened. Stir in the artichokes, chick peas and parsley and simmer 2-3 minutes. Serve with lemon wedges and ground pepper to taste.

4-6 servings