Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

MOROCCAN SPICED CHICKPEA SOUP

Serves: 6

Ingredients

  • 1/4 cup extra-virgin olive oil, plus more for garnish
    1 large onion, medium diced
    6 to 8 cloves garlic, pressed
    1 teaspoon ground cinnamon
    1 teaspoon ground cumin
    1/8 teaspoon cayenne pepper
    1 heaping teaspoon sweet paprika
    1 (14.5-ounce) can chopped tomatoes
    3 (15-ounce) cans chickpeas, drained and rinsed well
    1 quart vegetable broth or reduced-sodium chicken broth
    1 teaspoon sugar
    Kosher salt
    Freshly ground black pepper
    1 (5-ounce) package pre-washed baby spinach

Preparation

  • Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so.
    Add tomatoes, chickpeas, broth, and sugar. Season with salt and fresh pepper to taste. Stir well. Chickpeas should be just covered with liquid.
    Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
    Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
    Season again, to taste, with salt and pepper.
    Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
Print
Print
Moroccan spiced chickpea soup

Add Comment

* Required information
1000
Enter the word table backwards.

Comments (0)

No comments yet. Be the first!