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Stll Soup Season

suz's picture

 edited to say OOps Still not stll


Just made this soup and the flavor is wonderful.  Threw it together in minutes.  I made some change (just like MadMom I can't help myself)


Moroccan Spiced Chickpea Soup



  • 1/4 cup extra-virgin olive oil, plus more for garnish (coated the pot)
  • 1 large onion, medium diced (and I add some chopped fennel)
  • 6 to 8 cloves garlic, pressed (3 lg cloves minced)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper (1/4t)
  • 1 heaping teaspoon sweet paprika
  • 1 (14.5-ounce) can chopped tomatoes
  • 3 (15-ounce) cans chickpeas, drained and rinsed well (1 1/2 cans)
  • 1 quart vegetable broth or reduced-sodium chicken broth (chicken broth and water)
  • 1 teaspoon sugar (didn't use)
  • Kosher salt
  • Freshly ground black pepper
  • 1 (5-ounce) package pre-washed baby spinach

Directions

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.


Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.


Remove soup from heat. Use a potato masher to mash up some of the chickpeas(used a hand held blender) right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes


 


 


Edited 1/22/2009 4:29 pm ET by suz