Moroccan Spiced Chickpea Soup
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 large
Onion (medium diced)8 cloves
Garlic (pressed)1 tsp
Ground Cinnamon1 tsp
Ground Cumin1 tsp
Cayenne Pepper1 tsp
SugarDirections:
1
Heat olive oil in a large pot over medium-high heat
2
Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur
3
Add spices and saute a minute or so
4
Add tomatoes, chickpeas, broth, and sugar
5
Season with a couple pinches of salt and 10 grinds fresh pepper
6
Stir well
7
Chickpeas should be just covered with liquid
8
If level is shy, add some water so the chickpeas are just covered
9
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes
10
Remove soup from heat
11
Use a potato masher to mash up some of the chickpeas right in the pot
12
Stir in the spinach and let heat through until wilted, just a couple minutes
13
Season again, to taste, with salt and pepper
14
Serve soup, drizzled lightly with extra-virgin olive oil, if desired