Moroccan Spiced Chickpea Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Chickpea Soup, Moroccan Spices Ingredients:
1 tbsp cumin |
1 tbsp cinnamon |
1 tbsp paprika |
1 tsp garlic |
1/2 tsp cayenne pepper |
2 small onions, diced |
1 1/2 can tomatoes, crushed, canned |
15 ounce chick peas |
4 cup organic chicken cooking stock |
1 tsp sugar |
1 tsp salt |
12 dash black pepper |
5 ounce spinach |
1 tbsp balsamic vinegar |
1 tbsp olive oil |
Directions:
1. 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 a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
2. Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
3. 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.
4. Season again, to taste, with salt and pepper.
5. Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
|
|