RAINY DAY CHOCOLATE RECIPES

Name: Moroccan Spiced Chickpea Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: african
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

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MOROCCAN SPICED CHICKPEA SOUP RECIPE | DAVE ... - FOOD N…

Moroccan Spiced Chickpea Soup Recipe | Dave ... - Food N… image

Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.

Provided by Dave Lieberman

Categories side-dish

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 14

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

Steps:

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.
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.

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