Sunday, March 4, 2012

Moroccan Spiced Chickpea Soup

Copyright 2012 LtDan'sKitchen blogs
I made this soup as an alternative to the cabbage soup my friend planned to serve at their church. I managed to convince him to make this simple soup instead which is heartier and definitely more flavorful. It is also very simple to make and the spices used to flavor the soup are both aromatic and gives just a hint of heat. I've adjusted the recipe just a tiny bit to make it more soupy and less of a stew which it originally was. The recipe is from Dave Lieberman's book, Dave's Dinners: A Fresh Approach to Home-Cooked Meals.

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.

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