How to make moroccan spiced chickpea soup

Make Moroccan Spiced Chickpea Soup

49
STEPS
INGREDIENTS

Supplies: large saucepan, wooden sooon, dry measures, knife, chopping board

Supplies: large saucepan, wooden sooon, dry measures, knife, chopping board

Ingredients

Ingredients

Heat olive oil in a medium sauce pan over medium-high heat.

Heat olive oil in a medium sauce pan over medium-high heat.

Add onion and garlic.

Add onion and garlic.

Saute until the onions start to turn translucent; lower heat if browning starts to occur.

Saute until the onions start to turn translucent; lower heat if browning starts to occur.

Add spices; saute a minute or so.

Add spices; saute a minute or so.

Add tomatoes, chickpeas, broth and sugar.

Add tomatoes, chickpeas, broth and sugar.

Season with a couple pinches of salt and pepper.

Season with a couple pinches of salt and pepper.

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

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

Remove from heat; stir in spinach.

Remove from heat; stir in spinach.

Heat for a couple of minutes until spinach is wilted and heated thoroughly; serve.

Heat for a couple of minutes until spinach is wilted and heated thoroughly; serve.

  • 60.0ml Extra-virgin olive oil, plus more for garnish
  • 1.0 Large onion, medium diced
  • 7.0 Cloves garlic, pressed
  • 5.0ml Ground cinnamon
  • 5.0ml Ground cumin
  • 0.63tsp Cayenne pepper
  • 5.0ml Sweet Paprika
  • 1.0 (415g) Can of chopped tomatoes
  • 3.0 (430g) cans chickpeas, drained and rinsed well
  • 940.0ml Vegetable broth or reduced-sodium chicken broth
  • 5.0ml Sugar
  • kosher salt
  • Freshly ground black pepper
  • 1.0 140 grams spinach
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