Moroccan Chickpea Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbs extra-virgin olive oil1 large onion, medium diced6 cloves garlic, pressed1 tsp ground cinnamon1 tsp ground cumin1/8 tsp cayenne pepper1 heaping tsp (sweet) paprika1 (14.5 oz) can chopped tomatoes3 (15 oz ) cans chickpeas, drained and rinsed well1-quart vegetable broth (substitute water if no broth on hand)1 tsp sugarKosher saltFreshly ground black pepper1 (5 oz) package pre-washed baby spinach (or 1 block frozen spinach)
Heat olive oil in a large pot over medium-high heat. Add the onion, sauté until the onions begin to turn translucent. Add the garlic to the onions. Lower the heat if browning starts to occur. Add the cinnamon, cumin, cayenne and paprika and sauté a minute or so. Add tomatoes, chickpeas, broth and sugar. Season with a couple pinches of salt and ~10 grinds of fresh pepper. Stir well. The chickpeas should be slightly covered with liquid. If the level is too low, add some water to bring it just above the chickpeas. Bring the mixture to a simmer, and then lower the heat to low and gently simmer for 45 minutes.
Remove the soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let it heat through until wilted, just a few minutes. Season again, to taste, with salt and pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user MINCEPIE.
Remove the soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let it heat through until wilted, just a few minutes. Season again, to taste, with salt and pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user MINCEPIE.
Nutritional Info Amount Per Serving
- Calories: 257.8
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 767.0 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 9.4 g
- Protein: 10.3 g
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