moroccan spiced chickpea soup
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.
prep time
20 Min
cook time
45 Min
method
Stove Top
yield
Ingredients
- 1/4 cup olive oil, extra virgin (plus more for garnish)
- 1 large onionm diced
- 1 - turkey keilbasa link, diced
- 7 cloves garlic
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 teaspoon sweet paprika
- 1 can chopped tomatoes (14.5 oz can)
- 3 cans chickpeas, drained and rinsed well (15oz cans)
- 1 quart reduced sodium chicken broth
- 1 teaspoon sugar
- 1 pinch kosher salt, to taste
- 1 package fresh baby spinach, prewashed
How To Make moroccan spiced chickpea soup
-
Step 1Heat 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.
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Discover More
Category:
Turkey Soups
Category:
Bean Soups
Category:
Other Soups
Ingredient:
Beans/Legumes
Culture:
Moroccan
Method:
Stove Top
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