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.
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!
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...
Love this soup! Great combination of spices and so healthy & easy to make. This is immediately going into my favorites file. Dave's recipes are always good so, like you, I knew this would hit a home run...and it did!!! Thanks for posting!
Hey Susie, I made this soup to go with some BLT's my husband and I had for lunch today, and boy did this soup taste good. I loved the smell of the spices once added, plus while it was simmering on the stove. Also, I thought I'd mention, that when I saute'd the onions and garlic in some vegetable oil, I only used 1-1/2 tablespoons. I only had 2 cans of the chickpeas in my pantry to make this soup, and since I didn't have any spinach either, I now wish I could of added another can of chickpeas to it, cuz without the spinach, I do think the soup needs 3 cans of the beans. Other than that, my husband and I thoroughly enjoyed the soup. I don't know if my husband would like spinach in the soup, but next time I make it, I'll add a bit of it just to my bowl, to see if I like it in it. If not, I may just sprinkle a bit of parsley on top, for more added color. After viewing the pics of some of the soups made by others, the spinach does add some color, plus it makes for a pretty looking soup. Susie, I do want to thank you for posting this delicious tasting soup. It's definitely a keeper!!
I woke up this morning feeling pretty under the weather. I was looking for a soup recipe that did not require a lot of work and for which I had all the ingredients. If there is any good that can come from being sick, it is having stumbled upon this recipe. I loved it! The prep is very minimal and the flavor was outstanding. The spices in the mixture complimented one another very nicely. I used two cans of chickpeas (as that is what I had on hand) and I will probably use just the two cans in the future. I used a little less olive oil and fire roasted diced tomatoes as that is also what I had on hand (they were very good in this soup). Finally, I subbed chicken broth for veggie broth and used a little less spinach than required. I've already copied down this recipe for my keeper file and will definitely make it again (in fact, I'm looking forward to leftovers tomorrow!). Thanks for posting. Made for ZWT6 Family PIcks.
I made exactly as written, except I used a red onion, less oil and only 2 cans of chickpeas (don't ask me why). I forgot to put the spinach in for the picture :( Loved it!
This was a fantastic, amazingly flavorful soup!!! It was completely unlike anything I'd had before (I usually don't add cinnamon to my soups lol), but I loved it. Tasted very gourmet. I only used 2 Tbsp oil, but followed the recipe exactly other than that. Thanks! Made for ZWT6 - LOONEY SPOON PHOODIES!
Fabulous flavors! This soup is spiced just right. It has that sort of "exotic" taste yet it's made with common everyday ingredients. I liked how the spinach was added after removing the pot from the heat; that way, it wilted but didn't get slimy. I cut the oil down to 2 tbsp, but that's all I changed. Thanx for sharing !
Really great flavour for being so simple, and containing ingredients you're always likely to have on hand. I used dried chickpeas that had soaked overnight...I let them cook in the soup so just had to double the veggie broth. Thanks for a great recipe!