Tuesday, April 10, 2012

Just because I love food I'm sharing a recipe, it is AMAZING!!!! I made some changes too…I hope you enjoy it as much as I did!
Moroccan Spiced Chickpea Soup

Recipe courtesy Dave Lieberman
Prep Time:
10 min
Inactive Prep Time:
Cook Time:
1 hr 0 min
6 servings
Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.
  • 1/4 cup extra-virgin olive oil, plus more for garnish
  • 1 large onion, medium diced
  • 6 to 8 cloves garlic, pressed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1 heaping teaspoon sweet paprika
  • 1 (14.5-ounce) can chopped tomatoes
  • 3 (15-ounce) cans chickpeas, drained and rinsed well
  • 1 quart vegetable broth or reduced-sodium chicken broth
  • 1 teaspoon sugar
  • Kosher salt
  • Freshly ground black pepper
  • 1 (5-ounce) package pre-washed baby spinach
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 right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
Brennas edits-
-Doubled the spices as made a large batch and I wanted the spices stronger
- though used minced garlic and 4 tablespoons full, didn’t want to use too much, prob can get away with the 6
-used canned garbonzo beans (chickpeas) instead of dried (easier) just strained and rinsed
-added a little under a pound of cut chicken (bite sized pieces). I used thigh meat cause it was on sale and just kept out the really fatty pieces. Added with the broth, tomatoes, chickpeas etc. add enough water to cover
-used half a can of canned spinach, drained.
-added with the spinach, about a tablespoon of fresh cut parsley, two tablespoons of fresh cut cilantro, bout 20 min before done
-also didn’t have turmeric but was just divine without it

Yum! Enjoy!

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