Moroccan Chickpea Soup
Serves 620 mins prep45 mins cook
When I want a meal that is warm, filling, and packed with pantry staples, I make this Moroccan chickpea soup. I use chickpeas, tomatoes, and spinach for my take on this cultural staple that cooks up into a silky bowl layered with authentic spices.
0 servings
What you need
box baby spinach
clove garlic clove
tsp sweet paprika
tsp table salt
tsp smoked paprika
tsp ground cumin
tsp ground cinnamon
tsp coconut sugar
tsp cayenne pepper
tsp ras el hanout
can chickpea
Instructions
0 Heat olive oil in a large pot over medium heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add all of the spices and saute a minute or so. 1 Add tomatoes, chickpeas, spinach, and sugar. Season with salt and fresh pepper. Stir well. 2 Add broth. 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. 3 Remove soup from heat. Use an immersion/hand blender to blend the soup into a creamy consistency. 4 Season again, to taste, with salt and pepper. Serve hot – ladle into bowls and eat with Greek Yogurt, Pita Chips, chopped tomatoes, cilantro, or any other toppings you like!View original recipe