How is everyone’s week going so far? It’s hard to believe that we’re already getting into the second week of March! Where do the days go every year. Just seems like it goes by lightning fast.
In any case, I had a crazy-busy weekend of cooking and making yummy treats. Sunday was a fun recipe day too. Why? It was Soup Sunday of course!
So for this past Soup Sunday I made a spicy chickpea soup. My friend Allison showed me a recipe for a spiced Moroccan chickpea soup and I just had to try it. It kind of reminded me of channa masala, but it wasn’t thin like a curry. Instead it was hearty, full of protein and had a little kick to it!
I ended up making a lot of soup, too – about 8 servings of soup when all was said and done. I think where it gets its Moroccan flavors is the fact it had both smokey and sweet spices in it, which balanced well together. Because it was so thick, I see myself scooping it onto slimwiches to make open-face sandwiches!
Spicy Chickpea Soup
•1 tablespoon olive oil
•1/2 cup onion, chopped (half a large onion)
•6 garlic cloves, finely minced
•1 teaspoon ground cinnamon
•1 teaspoon ground cumin
•1/2 teaspoon cayenne pepper
•1 teaspoon paprika
•4 cups (1 quart) low-sodium vegetable broth
•1 15-ounce can diced tomatoes (liquid and all)
•3 cans chickpeas (drained and rinsed) – you can save a few for garnish
•1 teaspoon sugar
•1/4 teaspoon salt
•1/4 freshly ground black pepper
•5 oz. frozen chopped spinach
Start by heating a large stock pot with olive oil until hot. Add the onion and garlic and cook until translucent, about 5-8 minutes. Next add the spices and stir. Then add the tomatoes, chickpeas, broth and sugar. You want the chickpeas to be submerged. If they aren’t, you can add a little water to completely submerge them. Season with salt and pepper and stir well. Bring to a simmer, then lower the heat and let it cook uncovered for 45 minutes. After that time has passed, take a potato masher and mash the chickpeas in the pot until you get a thick consistency. Add the frozen spinach and continue cooking until the spinach is heated through and broken apart into the soup.
As an optional garnish, take a few of the reserved chickpeas and dry roast in a pan until crispy. Ladle soup into bowls, top with a few roasted chickpeas and a drizzle of olive oil.
What you’re left with is a thick, spicy soup that is oh so delicious and 100% vegetarian! I completely agree with Andrea over at Onion in my Hair when she said she wished soups every where were always made with vegetable broth or stock instead of chicken. I hate when I go into a restaurant and the menu says there’s a great tomato basil soup or vegetable soup, but then you find out it’s made with chicken stock. What’s the point in that?! Well I can tell you right now that this soup is 100% vegetarian and tasty to the last bite! Enjoy!
Do you have any suggestions for me for upcoming Soup Sunday recipes?
I’d love to hear about them!