Moroccan Spiced Chickpea Soup

Cindi Bauer


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.

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6 - 8
Stove Top


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.
32 oz.
reduced sodium chicken broth
(14.5 oz.) can diced tomatoes
(15.5 oz.) cans chickpeas, drained and rinsed well
(add if desired, and season according to taste.)
handfuls of baby spinach, rinsed and patted dry with paper towels


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.