Chickpea Soup With Mediterranean Spices |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Exotic, chunky, hearty and heart-healthy. Warming, filling and not-your-momma's-chicken soup! Ingredients:
2 tb 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 (32 oz.) vegetable broth or chicken broth |
kosher salt |
freshly ground black pepper |
1 bag (5 oz.) pre-washed baby spinach |
**you can add a few other vegetables like carrots, squash, etc... if you wish |
Directions:
1. Heat olive oil in a large pot over medium-high heat. Add onion and garlic and sauté until the onions begin to turn translucent. Add spices and sauté a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with salt and grinds fresh pepper to taste. Stir well.
2. Note: Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
3. Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
4. Remove soup from heat. If you wish, use a potato masher to mash up some of the chickpeas in the pot.
5. Stir in the spinach and let heat through until wilted, just a couple minutes.
6. Taste to adjust salt/pepper seasoning if necessary.
7. Serve soup, drizzled lightly with extra-virgin olive oil and with warmed flat bread or toasted pita triangles.
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