Community Pick
Moroccan Spiced Chickpea Soup
photo by Cindi-Marie-Bauer
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
6-8
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
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.
Questions & Replies
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Reviews
-
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.
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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!!
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Tweaks
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Very good, will make again, using some local chiles instead of cayenne. The mix of spices is very good, but we wanted a bit more heat. I used black chickpeas which I cooked myself, and this was one good-looking, colorful soup! Also used homemade chicken stock diluted half and half with water instead of vegetable stock. We had a salad and ciabatta alongside it and it made a very satisfying late dinner.
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