Moroccan Spiced Chickpea Soup

Julie Howard


A meaty version of Dave Lieberman's recipe. My mother is not a fan of chickpeas and didn't even know they were in this soup. You can make is as smooth or chunky as you like.

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20 Min


45 Min


Stove Top


1/4 c
olive oil, extra virgin (plus more for garnish)
1 large
onionm diced
turkey keilbasa link, diced
7 clove
1 tsp
ground cinnamon
1 tsp
ground cumin
1/8 tsp
cayenne pepper
1 tsp
sweet paprika
1 can(s)
chopped tomatoes (14.5 oz can)
3 can(s)
chickpeas, drained and rinsed well (15oz cans)
1 qt
reduced sodium chicken broth
1 tsp
1 pinch
kosher salt, to taste
1 pkg
fresh baby spinach, prewashed

Directions Step-By-Step

Heat olive oil in a large pot over medium-high heat. Add onion garlic and sausage 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 (or hand blender) 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.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Moroccan