Moroccan Spiced Chickpea Soup

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.

Pumpkin Cupcakes with Brown Sugar-Cinnamon Cream Cheese Frosting

Pumpkin Cupcakes with Brown Sugar-Cinnamon Cream Cheese Frosting
source: Sally's Baking Addiction

1 and 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
2/3 cup packed dark brown sugar
2 large eggs
1 cup pumpkin puree
1/2 cup vegetable oil
1/3 cup milk
1 teaspoon vanilla extract

Preheat oven to 350°F and line two cupcake tuns with 14 cupcake liners.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and set aside.

In a medium bowl, mix together the brown sugar and eggs together until combined. Then whisk in the pumpkin, oil, milk, and vanilla until combined. 

Pour the wet ingredients into the dry ingredients and stir until just combined.

Spoon the batter evenly into 14 cups and bake for 17-18 minutes.

Cool completely before frosting.

Brown Sugar-Cinnamon Cream Cheese Frosting
1 (8 oz.) block cream cheese (room temperature)
1 stick butter (room temperature)
4–6 cups powdered sugar
1/4 cup brown sugar (packed)
2 teaspoons cinnamon
1 teaspoon vanilla extract
2–4 tablespoons water


Cream together cream cheese, butter, brown sugar, cinnamon, and vanilla until fluffy. Add powdered sugar one cup at a time, adding water as needed one tablespoon at a time. Beat well until spreading consistency.

Golden Red Lentil Dal Saag

Golden Red Lentil Dal Saag

adapted from Oh She Glows

2 tablespoons oil
3 garlic cloves, minced
2 teaspoons ground ginger
1 and 1/2 cups shredded carrots
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 teaspoon white sugar 

1 and 1/2 cups dried red lentils
1 (14-oz.) can coconut milk (light or regular.)
2 cups broth (vegetable or chicken)
salt and pepper, to taste
1 (5-oz.) package baby spinach

Add the oil in a large pot (or dutch oven) over medium heat. Add garlic and a pinch of salt and stir to combine. Sautée over medium heat for 2 minutes.

Stir in the ginger and carrots and continue sautéing for a few minutes over medium heat.

Add the curry powder, cumin, turmeric, cayenne pepper, and sugar and stir well. Cook for a minute, until fragrant.

Stir in the can of coconut milk, red lentils, broth, salt, and pepper.

Bring to a simmer and reduce heat to medium-low. Cook, covered with the lid ajar, for about 15 to 20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom. Add more broth if necessary. After cooking, stir in the spinach until wilted.

*I cooked mine on low for about 45 minutes to get the lentils and carrots soft enough for my taste.  

Curried Butternut Squash Soup

Adapted from Minimalist Baker

1 tablespoon vegetable oil
1 shallot (thinly diced)
2 cloves garlic (minced)
1 small butternut squash (equal to about six cups)
1 and 1/2 teaspoons curry powder
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
salt and pepper to taste
1 (14-oz) can light coconut milk (I used full fat.)
2 cups vegetable broth (I used a 32-oz. carton.)
1 tablespoon maple syrup

Heat a large pot over medium heat and add oil, shallots, and garlic. Sauté for 2 minutes.

Add butternut squash and season with salt and pepper, curry powder, cinnamon, and turmeric. Stir to coat and cook for about 4 minutes, stirring occasionally.

Add coconut milk, vegetable broth, and maple syrup and bring to a low boil over medium heat.

Reduce heat to low and simmer for about 15 to 20 minutes until the butternut squash is fork tender.

Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth.

Continue cooking for a few more minutes over medium heat.