Moroccan Spiced Chickpea Soup

Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.

Recipe courtesy Dave Lieberman
Show: Good Deal with Dave Lieberman Episode: Wallet Friendly Weeknight Meals

Photo: Moroccan Spiced Chickpea Soup

Rated: 5 stars out of 5Rate it!Read 5 reviews

TOTAL TIME:1 hr 10 min
Prep:10 min
Inactive Prep:--
Cook:1 hr 0 min
 
YIELD:6 servings
LEVEL:Easy

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

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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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Newest Ratings and Reviews

Read all 5 reviews

  • on January 08, 2012

    Flag

    This was a great recipe. I had all the ingredients in my cupboard and even had spinach on hand. I don't usually cook greens but they were good in the stew. If you don't like cooked greens you could leave them out and it would still be good. I reheated the next day and the greens were still good. I noticed that the stew was thicker the next day so added some more chicken stock to get the consistency I wanted.
    Will make this again as this is great for a last minute dinner. Serve with flat bread, tortillas or a hearty bread.

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  • on October 20, 2011

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    I made this soup the other day and it was the best I have ever had....Love it GREAt Great
    Thanks for sharing

    people found this review Helpful.
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  • on August 19, 2011

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    Loved it, will make again!

    people found this review Helpful.
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