Moroccan Spiced Chickpea Soup
- 1/4 cup extra-virgin olive oil, plus more for garnish (Ok people, you totally do NOT need this much oil. I used 1 heaping Tbsp and it was more than enough!)
- 1 large onion, diced (can use red onion)
- 6-8 cloves garlic, pressed
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1/8-1/4 tsp 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
- 1 tsp sugar
- 1 5-ounce package of prewashed baby spinach or 10-ounce bag of frozen spinach
- Kosher salt
- Freshly ground black pepper
- Heat olive oil in a large pot over medium-high heat. Add onion and garlic and sauté until the onions begin to turn translucent; lower heat if browning starts to occur.
- Add spices and sauté a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and ten grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid (add a little water if the level is shy).
- 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. (I used a hand blender to make the soup a nice chunky consistency). Stir in the spinach and let heat through until wilted, just a couple minutes.
- Season again, to taste, with salt and pepper.
- Ladle into bowls. The Secret Part: Add 1 Tbsp of Masala Lentil Dip to the bowl and stir into soup until combined through. The dip gives the soup an amazing flavor and really adds a kick to it! It totally amped up the flavor of what was otherwise a pretty average tasting soup. You can add a drizzle of EVOO on top if desired. I also served the soup with toasted pita chips which tasted great. You can also serve it with Greek Yogurt or a creamy cheese, I think both would taste good. Enjoy!
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