1 cup garbanzo beans

3 quarts water

1 onion -- coarsely chopped

2 potatoes -- scrubbed and diced

28 ounces canned whole tomatoes -- chopped; w/liquid

1/2 cup chopped fresh parsley

1 teaspoon ground turmeric

1 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground ginger

1/8 teaspoon powdered saffron

dash cayenne pepper 1/4 cup fresh lemon juice -- optional

1/4 cup chopped fresh cilantro

Place the beans and water in a large soup pot. Bring to a boil, turn off the heat and let rest for 1 hour. Add the onion, bring to a boil again, cover and cook over medium heat for 3 hours. Add the remaining ingredients except lemon juice and cilantro. Cook for 1 more hour. Stir in the lemon juice and cilantro just before serving.