Moroccan Soup!

Ingredients

• 1 tablespoon olive oil
• 1 onion (chopped)
• 3 garlic cloves (mashed and chopped)
• 1 small jalapeno pepper (green, sliced in rings, according to heat you want)
• 1 large carrot (sliced in rings)
• 1 celery rib (diced)
• 1 cup butternut squash (if fresh, saute, if frozen, add to step 4)
• 1 quart tomatoes (canned, I drain and save the liquid then finely chop the tomatoes)
• 3 cups chicken broth
• 1 cup garbanzo beans (cooked. I took a cup from the batch I cooked for the Tabolui)
• 1 lemon, juice of
• 1 tablespoon basil
• 1 tablespoon coriander (finely crushed. I do not like cilantro, but love coriander!)
• 1 tablespoon freshly ground cumin
• 1 teaspoon turmeric
• 1 teaspoon ground cinnamon or 1 large cinnamon stick
• 1 teaspoon ground ginger (or fresh and grated)
• 1 teaspoon sweet paprika (got to use ours this year!)
• 1 teaspoon saffron (or lots of saffron threads!)