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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 273.8
  • Total Fat: 12.3 g
  • Cholesterol: 3.3 mg
  • Sodium: 658.2 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 8.5 g
  • Protein: 10.5 g

View full nutritional breakdown of Moroccan Spiced Chick Pea Soup - FOOD NETWORK calories by ingredient
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Moroccan Spiced Chick Pea Soup - FOOD NETWORK

Submitted by: LYNEGAUTHIER13
Moroccan Spiced Chick Pea Soup - FOOD NETWORK

Introduction

Delicous chunky chick pea soup with moroccan spices... delicious and healthy!! This has just become my favourite soup of all time. Delicious! (Did i forget to mention that part?) Delicous chunky chick pea soup with moroccan spices... delicious and healthy!! This has just become my favourite soup of all time. Delicious! (Did i forget to mention that part?)
Number of Servings: 6

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 (14.5-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 pre-washed baby spinach

Directions

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.

Bring to a simmer, then lower heat to low and gently 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 let heat through until wilted, just a couple minutes.

Season again, to taste, with salt and pepper.

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









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