Moroccan Spiced Chickpea Soup

David Lieberman, the Food Channel http://www.foodnetwork.com/recipes/dave-lieberman/moroccan-spiced-chickpea-soup-recipe/index.html

Yield: 1 serving
Community Recipe from

Ingredients

  • 2-3 tablespoon(s) olive oil
  • 1 large onion diced
  • 6-8 clove(s) garlic pressed
  • 3/4 teaspoon(s) ground cinnamon
  • 1 teaspoon(s) ground cumin
  • 1/4 teaspoon(s) cayenne pepper
  • 1 teaspoon(s) sweet paprika
  • 1 can(s) 14.5 oz chopped tomatoes
  • 3 can(s) 15 oz chickpeas drained and rinsed
  • 32 ounce(s) chicken broth (or veg broth)
  • 1 teaspoon(s) sugar
  • kosher salt, pepper

Preparation

  1. Directions

  2. 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.

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

  4. 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.

  5. Season again, to taste, with salt and pepper.

  6. Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
April 2012

This recipe is a personal recipe added by lynnjr and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Moroccan Spiced Chickpea Soup Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy