Moroccan Spiced Chick Pea Soup - FOOD NETWORK
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/4 cup extra-virgin olive oil, plus more for garnish1 large onion, medium diced6 to 8 cloves garlic, pressed1 teaspoon ground cinnamon1 teaspoon ground cumin1/8 teaspoon cayenne pepper1 heaping teaspoon sweet paprika1 (14.5-ounce) can chopped tomatoes3 (15-ounce) cans chickpeas, drained and rinsed well1 quart vegetable broth or reduced-sodium chicken broth1 teaspoon sugarKosher saltFreshly ground black pepper1 (5-ounce) package pre-washed baby spinach
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.
Serving Size: Makes 6 servings
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.
Serving Size: Makes 6 servings
Nutritional Info 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
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