I wanted to widen my horizons, and prepare a different kind of soup that's out of the ordinary. This soup has a bit of a 'kick' to it, but it's also a soup that I thoroughly enjoyed.
Moroccan Spiced Chickpea Soup
1-1/2 tablespoons vegetable oil
1 medium size onion, diced
4 large garlic cloves, minced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper (for less heat, add an 1/8 tsp.)
1 teaspoon paprika
32 ounces reduced sodium chicken broth
1 (14.5 ounce) can diced tomatoes
3 (15.5 ounce) cans chickpeas, drained and rinsed well
salt (Add if desired, and season according to taste.)
2 handfuls of baby spinach, rinsed and patted dry with paper towels
Heat vegetable oil in a large stock-pot over medium to medium-high heat.
Add onion to the pot, and sauté the onion for 1 to 1-1/2 minutes.
Add the garlic, and sauté the garlic for 1 minute.
Add the cinnamon, cumin, cayenne pepper and paprika,
and cook the spices for about 1 minute.
Now add the broth, tomatoes, and the chickpeas; stir to mix.
Bring soup to a boil, then reduce the heat to a simmer,
cover the pot, and simmer the soup for 45 minutes.
After the 45 minutes of cooking time, remove about half of the
chickpeas, and place them in a bowl.
Using a potato masher; mash the chickpeas.
Once mashed, add the chickpeas back to the pot, then add the
spinach; stir the soup.
Season the soup with a bit of salt, if desired, and serve the soup
Yields: 6 - 8 servings