Moroccan Chickpea Soup

The bulk of the flavour in this soup comes from the ras el hanout – a Moroccan spice blend containing many different spices and having many variations.

Moroccan Chickpea Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup (50 mL) olive oil

  • 2

    cups (500 mL) chopped onions

  • 6

    cloves garlic, bruised and chopped

  • 2

    tbsp (25 mL) Ras el Hanout (click for recipe)

  • 4

    cups (1 L) vegetable broth

  • 3

    cans (19 oz/540 mL each) chickpeas, rinsed and drained

  • 1

    can (28 oz/796 mL) diced tomatoes

  • 1

    tsp (5 mL) sugar

  • ½

    tsp (2 mL) salt

  • ½

    tsp (2 mL) freshly ground pepper

  • 3

    cups (750 mL) baby spinach

  • Olive oil, optional

Directions

Heat 1/4 cup (50 mL) oil in a Dutch oven over medium heat. Add onions and garlic; saute until onions are softened, about 5 minutes. Add 2 tbsp (25 mL) Ras el Hanout and cook, stirring frequently, for 5 minutes. Stir in next 6 ingredients (broth through pepper). Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 1 hour. Remove from heat. Using a hand blender, partially puree chickpeas. Alternatively, mash with a potato masher. May be prepared to this point and refrigerated for up to 24 hours. Bring to a boil before proceeding. Reduce heat to low and add spinach; cook, stirring, for 1 – 2 minutes or until spinach wilts. Serve drizzled with additional oil. Serves 6 - 8.


Nutrition

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