Moroccan Chickpea Soup
A hearty chickpea and vegetable soup flavored with toasted spices
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Moroccan Chickpea Soup
A hearty chickpea and vegetable soup flavored with toasted spices
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| Servings |
| 81 cup servings |
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Ingredients
- 1tsp paprika
- 3/4tsp ground cumin
- 1/4tsp ground cayenne pepper
- 1/4tsp ground cinnamon
- 1 1/2Tbsp olive oil
- 1 small oniontrimmed and diced 1/4″
- 2 carrots trimmed and diced 1/4″
- 2 celery ribstrimmed and diced 1/4″
- 1 garlic clovepeeled and minced
- 4Tbsp tomato paste
- 4cups low sodium vegetable broth
- 1 1/3cups canned chickpeasrinsed and drained
- 3/4cup canned crushed tomatoesno salt added
- 1cup potatoespeeled and diced 1/4″
- 3/4tsp sugar
- 1 3/4tsp kosher salt
- 1/4tsp ground black pepper
- 1 bay leaf
- 3 1/2oz fresh baby spinachabout 3 cups
- 1tsp lemon juice
Instructions
- In stockpot over medium heat, cook paprika, cumin, cayenne pepper and cinnamon, stirring constantly, until aromatic, 20 to 30 seconds.
- Increase heat to medium-high. Heat oil. Add onion, carrot, celery and garlic. Saute until onion is translucent, 3 to 5 minutes. Stir in tomato paste.
- Add remaining ingredients except spinach and lemon juice. Bring to a boil. Reduce heat. Simmer until potato is tender, 10 to 15 minutes. Discard bay leaf.
- Add spinach and lemon juice. Cook until heated through. Serve hot.