Moroccan Spiced Chickpea Soup

READY IN: 1hr 10mins
Recipe by susie cooks

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!

Top Review by UmmBinat

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, Recipe #418911, sea salt, chopped frozen spinach nuggets and the rest. I will make this again and again.

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.

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