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1
Moroccan Style Chickpea Soup
Submitted by cookingfromscratch on October 13, 2012 in Brothy Soups, Soups
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Medium Onion, Diced
- 2 cloves Large Garlic Cloves, Minced
- ½ teaspoons Ground Cinnamon
- 2 teaspoons Cumin Powder
- ⅛ teaspoons Cayenne Powder
- ¼ teaspoons Onion Powder
- ½ teaspoons Sweet Paprika
- ⅛ teaspoons Fresh Ground Pepper
- 4 cups Vegetable Broth
- 1 can (15 Oz Can) Diced Tomatoes (drained)
- 2 cans 15 Oz. Cans, Chickpeas, Drained And Rinsed
- 1 teaspoon Sugar
- 2 cups Fresh Spinach
Preparation Instructions
Saute the onion and garlic in the olive oil over medium heat in a 6-quart or larger pot. Cook until onions are soft and slightly browned. Add the spices and stir to mix. Add the broth, stirring to remove any browned bits from the bottom of the pan. Add the tomatoes, chickpeas, and sugar. Let it cook for 15-20 minutes. Remove the soup from the heat and add the spinach, stirring to wilt it. Serve immediately.
