Slow Cooker Moroccan Chickpea Soup Recipe

By janicecraig

Ingredients

• 2 15-ounce cans chickpeas drained and rinsed
• 1 onion chopped about 1 cup
• 2 colored bell peppers seeded and chopped about 2 cups
• 1 salt celery with leaves chopped about 1/2 cup
• 2 medium carrots peeled and chopped about 1 cup
• 1 15 ounce can fire roasted diced tomatoes
• 3 cups vegetable broth
• 1/2-teaspoon cinnamon
• 1/2-teaspoon ground coriander
• 1/2-teaspoon ground ginger
• 1/4-teaspoon ground cumin
• 1/4-teaspoon cayenne pepper
• 1 medium sweet potato peeled and diced
• 1 9-ounce bag baby spinach

Preparation

Step 1

chickpea soup the thumbs up! Chickpeas make it hearty, while fire-roasted tomatoes give its flavors depth. Adding spinach toward the end of the cook time lends each serving a pleasing pop of color (and preserves its nutrients).

In the bowl of a slow cooker, add the chickpeas, onion, bell peppers, celery, carrots, tomatoes, vegetable broth and spices. Set the slow cooker to high for 4 hours.

After 3 hours, add the sweet potato.

Just before serving, keep slow cooker on warm and stir in the spinach until it wilts, about 2-3 minutes.