The picture above is a bowl of Moroccan Spiced Chickpea Soup that I made and my family loves it! I altered the Food Networks recipe a bit, because it just needed some more flava!!! I’m telling you this dish will have your place smelling like your in Morocco; so aromatic! I’m always looking for ways to eat healthy without the food tasting bland and this recipe is awesome for that!
Moroccan Spiced Chickpea Soup
1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes, or I like to use about 3-4 fresh tomatoes
3-4 (15-ounce) cans chickpeas, drained and rinsed well or fresh dried chickpeas (which should be soaked overnight
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach
Bunch of cilantro chopped
1/2 lemon (I like to squeeze this in each bowl of cooked soup!)
Heat olive oil in a large pot over medium-high heat. Add onion and garlic 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 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.