Moroccan Spiced Chickpea Soup
Servings 9 servings
Calories 320kcal
Ingredients
- 45 oz chickpea (garbanzo) boiled, no added salt
- ¼ cup olive oil extra virgin
- 1 onion large
- 8 cloves garlic
- 1 tsp cinnamon ground
- 1 tsp cumin ground
- ⅛ tsp red pepper or cayenne
- 1 tsp paprika
- 14.5 oz tomato diced, no salt added
- 1 quart vegetable broth low salt
- 5 oz baby spinach
- 1 tsp sugar
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onion and garlic and saute until the onions begin to turn translucent.
- Add spices and saute a minute or so.
- Add tomatoes, chickpeas, broth, and sugar.
- Season with a couple pinches of salt and 10 grinds fresh pepper.
- Stir well.
- Chickpeas should be just covered with liquid.
- If level is shy, add some water so the chickpeas are just covered.
- Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
- Remove soup from heat.
- Use a potato masher to mash up some of the chickpeas right in the pot.
- Stir in the spinach and let heat through until wilted, just a couple minutes.
- Season again, to taste, with salt and pepper.
Nutrition
Nutrition Facts
Moroccan Spiced Chickpea Soup
Amount Per Serving (230 g)
Calories 320
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1.5g9%
Sodium 90mg4%
Potassium 460mg13%
Carbohydrates 45g15%
Fiber 12g50%
Sugar 10g11%
Protein 14g28%
Calcium 91mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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