Moroccan Spiced Chickpea Soup |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This recipe looks really good. I recently took a cooking class from him and it was great. So I am trusting that this will be great too. Ingredients:
1/4 cup extra virgin olive oil |
1 large onion, diced |
6 garlic cloves, pressed |
1 teaspoon ground cinnamon |
1 teaspoon ground cumin |
1/8 teaspoon cayenne pepper |
1 teaspoon sweet paprika |
3 (15 ounce) cans chickpeas, drained and rinsed well |
1 (14 1/2 ounce) can chopped tomatoes |
1 quart vegetable broth |
1 teaspoon sugar |
salt and pepper |
1 (5 ounce) package prewashed baby spinach |
Directions:
1. Heat olive oil in a large pot over medium-high heat.
2. Add garlic and onions and saute until onions are translucent (lower heat if browning starts to occur).
3. Add spices and saute for 1 minute.
4. Add tomatoes, chickpeas, broth and sugar.
5. Season with salt and freshly ground black pepper.
6. Stir. Make sure chickpeas are covered with liquid. If needed, add a little more broth.
7. Simmer gently for 45 minutes.
8. Remove soup from heat.
9. Use a potato masher to mash up some of the chickpeas.
10. Stir in spinach and heat through.
11. Season with salt and pepper, to taste.
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