Moroccan Chickpea Soup
- 1 large diced onion
- 6-8 cloves of chopped garlic
- Olive Oil
- 1 t cinnamon
- 1.5 T cumin
- a little cayenne pepper
- 1 T sweet paprika
- 1 can of chopped tomatoes
- 3 cans of drained and rinsed chickpeas
- 4 Cups of chicken broth
- pinch of sugar
- some salt
- a ton of fresh black pepper
- 2 hand fulls fresh spinach
- Saute 1 large diced onion and 6-8 cloves of chopped garlic in lots of olive oil until translucent. Add 1 t cinnamon, 1.5 T cumin, a little cayenne pepper, and 1 T sweet paprika; simmer them all together for a minute or two. Add a can of chopped tomatoes, 3 cans of drained and rinsed chickpeas, 4 C of chicken broth, a pinch of sugar, some salt and a ton of fresh black pepper. Simmer for 45 minutes; use a potato masher or a cup or something to squish some of the chickpeas up in the pot. Stir in some fresh spinach and serve.
onion, garlic, olive oil, cinnamon, t, cayenne pepper, t, tomatoes, chickpeas, chicken broth, sugar, salt, black pepper, fresh spinach
Taken from www.epicurious.com/recipes/member/views/moroccan-chickpea-soup-50151107 (may not work)