Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This recipe looks really good. It is from Dave Lieberman (Food Network). I recently took a cooking class from him and it was great. So I am trusting that this will be great too!

Ingredients Nutrition


  1. Heat olive oil in a large pot over medium-high heat.
  2. Add garlic and onions and saute until onions are translucent (lower heat if browning starts to occur).
  3. Add spices and saute for 1 minute.
  4. Add tomatoes, chickpeas, broth and sugar.
  5. Season with salt and freshly ground black pepper.
  6. Stir. Make sure chickpeas are covered with liquid. If needed, add a little more broth.
  7. Simmer gently for 45 minutes.
  8. Remove soup from heat.
  9. Use a potato masher to mash up some of the chickpeas.
  10. Stir in spinach and heat through.
  11. Season with salt and pepper, to taste.
Most Helpful

5 5

Really tasty flavours. DH really liked this as a light dinner along with a fresh salad and for breakfast!! I used less cayenne though per our preference. I used a unrefined extra virgin olive oil, the least amount of garlic cloves, a bit less cinnamon, a good canned plum tomatoes which I chopped up myself, Emirati Style Yellow Chicken Stock, sea salt, chopped frozen spinach nuggets and the rest. I will make this again and again.

5 5

Wonderful soup! I used 1tbls of oil, 1/2 ts of cayenne, 1/2 ts of brown sugar, and chopped spinach, but otherwise followed the recipe. For once I didn't add more garlic than called for: the amount is juuust right! ;-) Fabulous flavours - much thanks for a great recipe!

5 5

I too have this recipe via Dave Lieberman....I love it...a healthy, flavorful well rounded meal and you can use vegetable stock instead of chicken to make it totally vegetarian! Delicious...