Moroccan Chickpea Soup
Flavorful Moroccan chickpea soup. A hearty and delicious soup!
Ingredients
- 2 tbsp extra-virgin olive oil plus more for garnish
- 1 medium onion chopped
- 6 cloves garlic minced
- 2 celery sticks finely chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 teaspoon sweet paprika
- 1 28 oz can crushed tomatoes
- 3 14 oz cans chickpeas drained and rinsed
- 4 cups vegetable broth
- Salt + pepper to taste
- 7 oz baby spinach 200 g about 2 handfuls
Instructions
- In a large pot, heat olive oil over medium-high heat. Add chopped onion, minced garlic, and chopped celery and cook until onion becomes translucent (reduce heat if they start to brown).
- Add spices (cinnamon, cumin, cayenne pepper and paprika) and cook for about one minute, stirring.
- Add crushed tomatoes, chickpeas and broth (chickpeas should be just covered by the broth - if they're not covered, add just enough water to cover them). Stir to combine. Bring to a gentle boil, reduce heat and simmer for 45 minutes.
- Remove soup from the heat. Using a potato masher, mash some of the soup directly in the pot. Stir in spinach and let it cook through the heat of the soup for a couple of minutes until wilted. Adjusted salt and pepper if needed and serve with a drizzle of olive oil.
Notes
Recipe adapted from Food Network and Dave Lieberman