Moroccan Chickpea and Lemon Couscous Soup

• 2 tablespoons olive oil
• 1 whole onion, chopped
• 2 whole large garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon cayenne
• 1/2 cup dry white wine
• 2 whole carrots, peeled and chopped
• 2 cups cooked or canned chickpeas (if canned, drain and rinse)
• 4 cups vegetable broth
• 14.5 ounces diced tomatoes (1 can)
• 1 tablespoon Butter, or use non-dairy butter substitute or olive oil to make vegan/pareve
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest

Lemon Couscous Ingredients

• 2 cups water
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 1 cup dry uncooked couscous (for vegan, choose a vegan couscous)
• 1/2 teaspoon lemon zest
• fresh mint, thinly sliced, for garnish