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1/1 Photo of Moroccan Chickpea Soup
Clipped from the AJC, this recipe is from Cafe Intermezzo in Dunwoody, GA. A hint of cinnamon and cumin gives this simple soup its exotic aroma. Instead of adding the spinach to the pot, Chef Todd Wilczewski likes to add it to each bowl and pour the hot soup over it, just to wilt it. Note: for a slightly thicker base and to help the flavors meld, puree about a third of the soup in a blender and then return it to the soup pot.
Units: US | Metric
Serving Size: 1 (257 g)
Servings Per Recipe: 6
The following items or measurements are not included: