Moroccan Spiced Chickpea Soup

"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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photo by Cindi-Marie-Bauer photo by Cindi-Marie-Bauer
photo by Cindi-Marie-Bauer
photo by Cindi-Marie-Bauer photo by Cindi-Marie-Bauer
photo by Cindi-Marie-Bauer photo by Cindi-Marie-Bauer
photo by Cindi-Marie-Bauer photo by Cindi-Marie-Bauer
photo by Dr. Jenny photo by Dr. Jenny
Ready In:
1hr 10mins
Ingredients:
13
Serves:
6-8
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ingredients

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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.

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Reviews

  1. 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.
     
  2. 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!
     
  3. 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...
     
  4. 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!
     
  5. 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

  1. 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.
     
  2. 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...
     
  3. Delicious. I used chicken broth instead of vegetable and it turned out great. I also decreased the oil and used a bit of broth to saute the onions & garlic. I make soup every sunday and was looking for something different & tasty..this fit the bill perfectly!!
     
  4. I absolutely love this recipe. It is one of those foods that tastes better the next day ... and the next. I use a dash of tobasco sauce instead of the cayenne pepper and sometimes chicken broth instead of vegetable, but otherwise I don't change anything.
     

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