This is a most excellent dish – easy, tasty, healthy, and even better as leftovers. I discovered it when Gist and I were at the D****’s hanging out and cooing over baby Alice. We were watching the Food Network and this recipe was on Good Deal With Dave Liberman, a show I’d never seen before. I was so interested in the recipe that I looked it up when we got home and made it that week. It was as good as I had hoped it would be.
Last night I made another batch, this time for the L*** family who’ve also just welcomed their own little bundle of joy into the world. The L***’s are vegan and Gist and I both thought this dish would be perfect for them so I cooked up a batch last night and it’s going to be delivered this morning.
My favorite thing about this dish is the spice combination – it’s delicious and makes the kitchen smell great! The spices are also “pantry staples” – cumin, cinnamon, paprika, and cayenne – so you don’t have to buy a $7 bottle of something you’ll never use again. The spinach, which is added right at the end, also adds a nice fresh flavor and the green offsets the reddish color of the soup nicely. I usually serve this as more of a stew, spooned over couscous or quinoa. Here’s the recipe – enjoy!
Moroccan Spiced Chickpea Soup
Recipe courtesy Dave Lieberman
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
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach
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.
Happy Thursday! Tonight’s knit night and this weekend’s the Lowell Film Festival – yay!