Moroccan Spiced Chickpea Soup

Cindi Bauer

By
@DomesticGoddess

I wanted to widen my horizons, and prepare a different kind of soup that's out of the ordinary. This soup has a bit of a 'kick' to it, but it's also a soup that I thoroughly enjoyed.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6 - 8
Method:
Stove Top

Ingredients

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

Step-By-Step

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