Moroccan Spiced Chickpea Soup

Name: Moroccan Spiced Chickpea Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6-8 serving(s)
Ingredients: 1/4 cup extra virgin olive oil; 1 large onion, diced; 6 garlic cloves, pressed; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1/8 teaspoon cayenne pepper; 1 teaspoon sweet paprika; 3 (15 ounce) cans chickpeas, drained and rinsed well; 1 (14 1/2 ounce) can chopped tomatoes; 1 quart vegetable broth; 1 teaspoon sugar; salt and pepper; 1 (5 ounce) package prewashed Baby Spinach

(29)

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!

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READY IN: 1hr 10mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

¹⁄₄

cup extra virgin olive oil
1

large onion, diced
6

garlic cloves, pressed
1

teaspoon ground cinnamon
1

teaspoon ground cumin
¹⁄₈

teaspoon cayenne pepper
1

teaspoon sweet paprika
3

(15 ounce) cans chickpeas, drained and rinsed well
1

(14 1/2 ounce) can chopped tomatoes
1

quart vegetable broth
1

teaspoon sugar
salt and pepper
1

(5 ounce) package prewashed Baby Spinach

DIRECTIONS

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