Spring-Summer 2011 Poultry Press
Moroccan Spiced Chickpea Soup

Recipe courtesy Dave Lieberman, FoodNetwork.com

Yield: 6 Servings


* 1/4 cup extra-virgin olive oil, plus more for garnish
* 1 large onion, medium diced
* 6 to 8 garlic cloves, 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
* 1 teaspoon sugar
* Salt
* Freshly ground black pepper
* 1 (5-ounce) package pre-washed baby spinach

Vegan Recipe Corner


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 1 hour.

Remove soup from heat. 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 chick pea soup
Photo: Liqin Cao
Spring-Summer 2011 Poultry Press