How to Cook Moroccan Chickpea Soup

Posted By Kimberly Turner on Jan 29, 2011 in African Food Recipes, Beans, Ethnic Foods, Featured, Fruit & Vegetables, Healthy, How To Cook, Main Dishes, Moroccan Food Recipes, Soups, Stews & Chilis, Spinach, Vegetarian | 0 comments

Today, I wanted to share with you How to Cook Moroccan Chickpea Soup!

I had the craving for chick peas today and decided to do something different with them than making my hummus recipe!

Chickpea stew is on order today, as it is snowing outside and because I love to eat soup any day!

Lentils can sometimes be substituted or used in addition to the chickpeas.

Moroccan spices are filling the household right now, and we all can’t wait to devour this tasty soup. Try this stew-style African recipe – you’ll love it!

Type: Soup Recipe
Serve With: Drizzle olive oil, toasted sesame seeds, Moroccan bread (Khobz) or my Moroccan Spice Bread for the bread machine
Prep Time: 10 min
Cook Time: 1 hour
Yield: Approximately 8 servings

Ingredients:

2 tbsp olive oil – or pan drippings, if desired
1 large onion – diced
8 cloves garlic – minced
1 tbsp sweet paprika
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp turmeric
1/4 tsp cayenne pepper
1/4 tsp ground ginger
1 bay leaf
1 tsp brown sugar
6 cups cooked chickpeas – also called garbanzo beans
1 can tomatoes – crushed
12 cups broth – can include water, tea and/or chicken broth
1 cup red wine
10 oz baby spinach – or frozen spinach
freshly cracked black pepper – to taste
sea salt – to taste

Instructions:

Saute onions, garlic & bay leaf in a heavy bottomed stock pot with olive oil on medium low heat until translucent.
Add teaspoons of spices minus sugar and cook through for an additional 2 minutes.
Add teaspoon of sugar, chickpeas, tomatoes, broth & wine. Stir and simmer for 1 hour.
Remove soup from heat and remove bay leaf. Either mash at least half of the chickpeas in the pot or use a hand blender to do so.
Stir in the spinach until wilted. Adjust seasoning to taste and serve drizzled with olive oil and topped with toasted sesame seeds, if desired.

You can serve this soup with Moroccan bread (Khobz) or with my Moroccan Spice Bread for the Bread Machine.

Serving this vegetarian soup with cilantro as a garnish is also typical.

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I hope you enjoyed this Moroccan Food Recipe on Cooking with Kimberly! Until next time…

Eat Deliciously,

Kimberly Edwards 🙂

P.S. Be sure to check out the Cooking with Kimberly Store!

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