The winter cold keeps coming, but so do the soup recipes. This particular soup is flavored with a uniquely vibrant, Moroccan-inspired blend of spices incorporating cumin and cinnamon. Pepper and olive oil round out the vegan dish.
Yield: 4 servings
Time: About 1 hour
This recipe is adapted from https://www.foodnetwork.com/recipes/dave-lieberman/moroccan-spiced-chickpea-soup-recipe-1946192.
1/4 cup olive oil, plus more for topping
1 yellow onion, chopped
8 cloves garlic, minced (about 2 tablespoons minced garlic)
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon red pepper flakes, plus more to taste
1 14.5-ounce can diced tomatoes with their juices
2 15.5-ounce cans chickpeas, drained and rinsed
4 cups broth or stock
2 teaspoons maple syrup
Salt to taste
Pepper to taste
2 handfuls spinach (about 1 cup)
In a large soup pot or pan, heat the olive oil over medium-high heat.
When the oil shimmers, add the onion and saute until translucent. Add the garlic and saute for one additional minute. Reduce the heat if the onions or garlic begin to brown.
Add the spices, tomatoes, chickpeas, broth, maple syrup, salt, and pepper, and stir. Bring the soup to a boil then reduce the heat and simmer uncovered for 40-45 minutes, stirring occasionally.
Taste the soup and add additional pepper and red pepper flakes to taste—be generous with the pepper.
Remove the soup from the heat, and use a potato masher or immersion blender to gently crush some of the chickpeas and vegetables. The goal is to incorporate some of the chickpeas and vegetables with the stock without totally pureeing the soup.
Put the soup back on medium-low heat and add the spinach. Simmer until the spinach has just wilted.
Serve the soup with additional olive oil and pepper if desired.