MOROCCAN SPICED CHICKPEA SOUP

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This recipe looks really good. It is from Dave Lieberman (Food Network). I recently took a cooking class from him and it was great. So I am trusting that this will be great too!

Provided by susie cooks

Categories     Beans

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

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

Steps:

  • Heat olive oil in a large pot over medium-high heat.
  • Add garlic and onions and saute until onions are translucent (lower heat if browning starts to occur).
  • Add spices and saute for 1 minute.
  • Add tomatoes, chickpeas, broth and sugar.
  • Season with salt and freshly ground black pepper.
  • Stir. Make sure chickpeas are covered with liquid. If needed, add a little more broth.
  • Simmer gently for 45 minutes.
  • Remove soup from heat.
  • Use a potato masher to mash up some of the chickpeas.
  • Stir in spinach and heat through.
  • Season with salt and pepper, to taste.

Nutrition Facts : Calories 371.1, Fat 11.8, SaturatedFat 1.6, Sodium 660.5, Carbohydrate 56.4, Fiber 11.6, Sugar 3.8, Protein 12.4

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