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Recipe

MOROCCAN SPICED CHICKPEA SOUP

Serves: 6

Ingredients

  • 1/4 cup extra-virgin olive oil, plus more for garnish
    1 large onion, medium diced
    6 to 8 cloves garlic, pressed
    1 teaspoon ground cinnamon
    1 teaspoon ground cumin
    1/8 teaspoon cayenne pepper
    1 heaping teaspoon sweet paprika
    1 (14.5-ounce) can chopped tomatoes
    3 (15-ounce) 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 (5-ounce) package pre-washed baby spinach

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 salt and fresh pepper to taste. Stir well. Chickpeas should be just covered with liquid.
    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.
Moroccan spiced chickpea soup

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