Moroccan Chickpea Soup

Canned chickpeas (also called garbanzo beans) are combined with canned tomatoes, broth and spices. Torn fresh spinach is added after cooking.

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Ingredients:

• 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 1/2-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 fresh baby spinach, washed & torn

Method

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 about 10 grinds of 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 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 heat just until wilted. Season to taste with salt and pepper. Serve soup, drizzled lightly with a little additional extra-virgin olive oil, if desired.

Notes: Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty and serve it with warm pita bread for dunking.

Number of servings: 6

Submitted By: Lilykyte2056679
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