Moroccan Spiced Chickpea Soup

Ready in 1 hour
2 review(s) averaging 4. 50% would make again

Top-ranked recipe named "Moroccan Spiced Chickpea Soup"

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Great inexpensive meal.


Ingredients

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1/4 cup extra-virgin olive oil; plus more for garnish
1 large onion; medium diced
6 cloves garlic; pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 teaspoon sweet paprika
1 can tomatoes; chopped
3 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 package baby spinach; pre-washed

Original recipe makes 6

Servings  

Preparation

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.

Credits

Added on Award Medal
Calories Per Serving: 124 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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sharireland 8 months ago
[I posted this recipe.]
rjpratel 5 years ago
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