Moroccan Spiced Chickpea Soup

2
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

How to Make Moroccan Spiced Chickpea Soup

Step-by-Step

  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.

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