|Copyright 2012 LtDan'sKitchen blogs|
Moroccan Spiced Chickpea Soup - Adapted*
2 - 15 oz chickpeas, canned
2 cups tomato puree, canned
1 onion, diced
4 garlic cloves, minced
1 tsp cumin, ground
1 tsp cinnamon
1 tsp paprika
1/2 tsp red pepper flakes
2 cups vegetable broth
1 tsp sugar
salt and pepper
4 cups spinach leaves, loosely packed
2 tbsp olive oil
extra virgin olive oil for drizzling
1. Heat the olive oil in a pot over medium heat. Add the onions and garlic
and saute until slightly browned. Season with salt and pepper.
2. Add the spices and the red pepper flakes and saute for a minute. Add the
tomatoes, chickpeas and broth and bring to a boil.
3. Add the sugar and check for flavor and adjust accordingly. Lower the
temperature to low and simmer covered for 10 minutes.
4. Add the spinach leaves and stir and cook just until wilted. Check for flavor
and drizzle with olive oil prior to serving.
*Lieberman, Dave: Dave's Dinners: A Fresh Approach to Home-Cooked Meals, Hyperion, New York:2006.