A richly spiced dish that would be great a starter to a meal for cold nights but this soup can also stand alone. It is hearty with warm spices and a little added heat from the cayenne.
Moroccan Chick Pea Soup:
3 T. olive oil
1 yellow onion, thinly sliced
2 garlic cloves, finely chopped
1 1/4 t. ground cinnamon
1 t. ground cumin
1/4 t. ground cayenne pepper
2 cans chickpeas
6 C. vegetable stock
2 tomatoes, diced
2 C. fresh spinach
Salt and black pepper to taste
1 yellow onion, thinly sliced
2 garlic cloves, finely chopped
1 1/4 t. ground cinnamon
1 t. ground cumin
1/4 t. ground cayenne pepper
2 cans chickpeas
6 C. vegetable stock
2 tomatoes, diced
2 C. fresh spinach
Salt and black pepper to taste
Heat olive oil in large pot over medium-high heat. Add onions and saute until translucent. Add garlic, cook 1 minute. Add spices and cook another 2-3 minutes, while stirring, until spices are fragrant. Add chickpeas and cook another minute. Pour in Vegetable stock and allow to boil. Lower heat and simmer for 5 minutes. Transfer half of the soup to a blender and puree until smooth. Add back to pot and return to the heat. Add tomatoes and spinach and continue to cook until the spinach is wilted. Season with salt and black pepper and serve. Serves 6 as a starter and 4 as a main dish.
Enjoy!
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