Wednesday, February 11, 2009

Moroccan Spiced Chickpea Soup

A staple in our Somerville apartment, 2007-2008.

1/4 c olive oil
1 large onion, medium diced
6-8 cloves garlic, pressed
1 t ground cinnamon
1 t ground cumin
1/8 t cayenne pepper
1 t sweet paprika
1 (14.5-oz) can chopped tomatoes
3 (15-oz) cans chickpeas, drained and rinsed
1 quart vegetable broth or chicken broth
1 t sugar
salt & pepper
1 (5-oz) package pre-washed baby spinach

1. 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.
2. 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 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. Season again, to taste with salt and pepper. Ellie likes to add raisins at this point, but I'm not really a big raisin person - your call.

1 comment:

  1. Great recipe! I substituted diced roasted pumpkin that I had leftover from another recipe for one of the cans of garbanzos. Really delcious!