Moroccan Spiced Chickpea Soup

DomesticGoddess avatar
By Cindi M Bauer
from Marshfield, WI

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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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

How To Make

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