Tuesday, December 27, 2016
Moroccan Spiced Chickpea Soup
adapted from Food Network
2 to 3 tablespoons oil
1 medium shallot (diced)
3 to 4 cloves garlic (minced)
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can fire-roasted tomatoes
3 (15-ounce) cans chickpeas (drained and rinsed)
3 to 4 carrots (chopped)
1 quart broth (vegetable or chicken)
2 teaspoons sugar
salt and pepper, to taste
1 (5-ounce) package baby spinach
Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent.
Lower heat and add spices and saute about a minute. Add tomatoes, chickpeas, carrots, broth, sugar, salt, and pepper. Chickpeas should be covered with liquid. If level is low, add water until the chickpeas are covered.
Bring to a simmer, then lower heat and gently simmer for 45 minutes.
Remove soup from heat and stir in the spinach until wilted.