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Moroccan Spiced Chickpea Soup
The Really Beneficial Sangha --- sent in by Laura
A cinnamon-cumin-cayenne-paprika-spiced version of chickpea soup, enhanced with baby spinach leaves.
¼ cup extra-virgin olive oil (or less if you want a less rich, healthier soup)
1 large onion, medium dice
6-8 cloves of garlic, pressed
5 ml1 teaspoon ground cinnamon
5 ml1 teaspoon ground cumin
1 ml1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-oz) can chopped tomatoes
3 (15-oz) cans of chickpeas, drained and rinsed well
1 quart vegetable broth
5 ml1 teaspoon sugar
Salt and freshly ground black pepper
1 (5-oz) package or bunch of baby spinach
Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic. Sauté until the onion begins to turn translucent; lower the heat if the onion starts to brown. Add the spices and sauté for a minute.
Add the tomatoes, chickpeas, broth, and sugar. Season with a couple of pinches of salt and 10 grinds of fresh pepper. Stir well.
The chickpeas should be just covered with liquid. If the level is shy, add some water to cover them.
Bring to a simmer, and then turn the heat to low and gently simmer for 45 minutes. Remove from the heat.
Use a potato masher to mash up some of the chickpeas right in the pot. You can also put half in a blender and process if you like a smoother soup.
Stir in the spinach and let it heat through for a couple of minutes, until wilted.
Season again, to taste, with salt and pepper, and you’re ready to share!