Moroccan Chickpea Soup Recipe 455

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MOROCCAN SPICED CHICKPEA SOUP



Moroccan Spiced Chickpea Soup image

Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.

Provided by Dave Lieberman

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

Steps:

  • Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
  • Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
  • Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
  • Season again, to taste, with salt and pepper.
  • Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

MOROCCAN SPICED CHICKPEA SOUP



Moroccan Spiced Chickpea Soup image

This recipe looks really good. It is from Dave Lieberman (Food Network). I recently took a cooking class from him and it was great. So I am trusting that this will be great too!

Provided by susie cooks

Categories     Beans

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/4 cup extra virgin olive oil
1 large onion, diced
6 garlic cloves, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 teaspoon sweet paprika
3 (15 ounce) cans chickpeas, drained and rinsed well
1 (14 1/2 ounce) can chopped tomatoes
1 quart vegetable broth
1 teaspoon sugar
salt and pepper
1 (5 ounce) package prewashed Baby Spinach

Steps:

  • Heat olive oil in a large pot over medium-high heat.
  • Add garlic and onions and saute until onions are translucent (lower heat if browning starts to occur).
  • Add spices and saute for 1 minute.
  • Add tomatoes, chickpeas, broth and sugar.
  • Season with salt and freshly ground black pepper.
  • Stir. Make sure chickpeas are covered with liquid. If needed, add a little more broth.
  • Simmer gently for 45 minutes.
  • Remove soup from heat.
  • Use a potato masher to mash up some of the chickpeas.
  • Stir in spinach and heat through.
  • Season with salt and pepper, to taste.

Nutrition Facts : Calories 371.1, Fat 11.8, SaturatedFat 1.6, Sodium 660.5, Carbohydrate 56.4, Fiber 11.6, Sugar 3.8, Protein 12.4

EASY MOROCCAN CHICKPEA STEW



Easy Moroccan Chickpea Stew image

When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors. -Heather Demeritte, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon olive oil
2 cups cubed peeled butternut squash (1/2-inch cubes)
1 large onion, chopped
1 large sweet red pepper, chopped
1 teaspoon ground cinnamon
1/2 teaspoon pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
Chopped cilantro, optional

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.

Nutrition Facts : Calories 217 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 9g fiber), Protein 7g protein.

MOROCCAN CHICKPEA SOUP



Moroccan Chickpea Soup image

Clipped from the AJC, this recipe is from Cafe Intermezzo in Dunwoody, GA. A hint of cinnamon and cumin gives this simple soup its exotic aroma. Instead of adding the spinach to the pot, Chef Todd Wilczewski likes to add it to each bowl and pour the hot soup over it, just to wilt it. Note: for a slightly thicker base and to help the flavors meld, puree about a third of the soup in a blender and then return it to the soup pot.

Provided by Epi Curious

Categories     Beans

Time 55m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, small, chopped
2 garlic cloves, minced
1/2 teaspoon cinnamon
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 pinch cayenne pepper
15 ounces diced tomatoes
30 ounces chickpeas, canned, drained
3 cups vegetable broth
1/2 teaspoon granulated sugar
salt & fresh ground pepper
4 cups spinach, fresh, thinly sliced

Steps:

  • In a large pot, heat olive oil over medium-high heat. Add onion, garlic, cinnamon, paprika, cumin and cayenne. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add tomatoes, chickpeas, vegetable broth and sugar. Simmer for 45 minutes. Season to taste with salt and pepper. To serve, divide spinach among 6 serving bowls. Ladle hot soup over the spinach and serve immediately.

MOROCCAN CHICKPEA SOUP



Moroccan Chickpea Soup image

My housemate had left some of this in a pan and, having intended to just have a taste, I gobbled up the leftovers! Such a nice flavour! Very easy, low calorie, and ready in 20 minutes.

Provided by Boo L

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, chopped
2 sticks celery
2 teaspoons ground cumin
600 ml vegetable stock, hot
400 g chopped tomatoes
400 g chickpeas (ready cooked)
1 teaspoon garlic
1/2 lemon
1 bunch coriander

Steps:

  • Heat the oil.
  • Fry the onion and celery for 10 minutes until softened.
  • Add the cumin and fry for one minute.
  • Increase the heat and add the stock, tomatoes and chickpeas, plus a decent sized helping of black pepper.
  • Simmer for 8 minutes.
  • Squeeze the lemon juice into the mix and cook for another 2 minutes.
  • Chop the coriander and add.
  • Serve with flatbread.

Nutrition Facts : Calories 188.9, Fat 5, SaturatedFat 0.7, Sodium 323.2, Carbohydrate 32, Fiber 7.1, Sugar 4.2, Protein 6.6

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