MOROCCAN SPICED CHICKPEA SOUP

Moroccan Spiced Chickpea Soup image

Provided by Cindi Bauer

Number Of Ingredients 12

Previous Next

1-1/2 tablespoons vegetable oil
1 medium size onion, diced
4 large garlic cloves, minced
1 tsp. ground cinnamon
1 tsp. ground cumin
1/4 tsp. cayenne pepper (for less heat, add an 1/8 tsp.)
1 tsp. paprika
32 oz. reduced sodium chicken broth
1 (14.5 oz.) can diced tomatoes
3 (15.5 oz.) cans chickpeas, drained and rinsed well
salt (add if desired, and season according to taste.)
2 handfuls of baby spinach, rinsed and patted dry with paper towels

Steps:

1. Heat vegetable oil in a large stock-pot over medium to medium-high heat.
2. Add onion to the pot, and sauté the onion for 1 to 1-1/2 minutes.
3. Add the garlic, and sauté the garlic for 1 minute.
4. Add the cinnamon, cumin, cayenne pepper and paprika, and cook the spices for about 1 minute.
5. Now add the broth, tomatoes, and the chickpeas; stir to mix.
6. Bring soup to a boil, then reduce the heat to a simmer, cover the pot, and simmer the soup for 45 minutes.
7. After the 45 minutes of cooking time, remove about half of the chickpeas, and place them in a bowl.
8. Using a potato masher; mash the chickpeas.
9. Once mashed, add the chickpeas back to the pot, then add the spinach; stir the soup.
10. Season the soup with a bit of salt, if desired, and serve the soup immediately.