Chickpeas, chickpeas, chickpeas! You MUST like chickpeas (garbanzo beans) to enjoy this Moroccan Spiced Chickpea Soup. Oh, and some spice!
It’s starting to get very cold out and there is nothing better than a warm soup on a cold winter day.
A friend from work brought this soup in and he knew it was right up my alley so he sent the recipe my way. I really enjoyed it but next time I make it I will nix or halve the sugar since it was a little sweet for my liking and I will probably add some more veggies to it. Next time I cook this, I will be sure to blog about the changes.
You can find the recipe at the following link or below: Moroccan Spiced Chickpea Soup
This recipe is very simple to make and you can have leftovers throughout the week.
The below recipe makes about 6 servings:
- 1/4 cup of extra-virgin olive oil
- one large onion, diced
- 6 garlic cloves, pressed
- 1 tsp of ground cumin
- 1 tsp of ground cinnamon
- 1/8 tsp of cayenne pepper
- 1 tsp of paprika
- 1 can (14.5 oz) of diced tomatoes
- 3 cans (15 oz) of garbanzo beans (drained & rinsed well)
- 1 quart of vegetable broth or chicken broth
- 1 tsp of sugar
- 1 package (5 oz) of pre-washed spinach
Heat olive oil in a large pot over medium heat. Add the onion and garlic and saute until the onion becomes translucent (if browning starts to occur, lower heat). Add spices and saute it for about a minute. Add tomatoes, chicpeas, broth, and sugar. Season with a couple of pinches of salt and some pepper. Stir well. If chickpeas aren’t covered with the broth add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat and gently simmer for about 45 minutes.
Remove from heat and mash the chickpeas a bit with a potatoe masher. Stir in the spinach and let heat thrugh until the spinch is wilted.
Season again with salt & pepper, if desired.