Written by adam on Nov 8, 2006
Moroccan Spicy Chickpea Soup
Dave Lieberman scores again with this delicious Morrocan style soup. This second installment in Dave's Dinners was the perfect meal for a cool and cloudy day in Central Texas. I left out the spinach, since I'm still not so sure about the safety of it in our country, plus I hate cooked spinach. Popeye be damned.
Dave's Dinners (aff) contiues to be a knock 'em dead cookbook. The recipes are perfect, easy to read, and always work out like he says. There are a number of recipes in this book that have asian and middle easteren influences, hence the Chicken Tikka Masala from last week.
- 1 large white onion, chopped
- 4 cloves garlic, minced
- 1 Tsp. ground cinnamon
- 1 Tsp. ground cumin
- 1/4 Tsp. ground cayenne pepper
- 1 Tsp. paprika
- 1 cup canned chopped tomatoes
- 1 quart reduced-sodium chicken broth
- 2 Tsp. sugar
- Freshly ground black pepper
- 3 cans chickpeas, drained
- 2 TBSP butter
- 3 TBSP olive oil
- 1 Package prewashed baby spinach
In a large pot, heat the oil over medium heat. Sautee the onion and garlic in the oil until the onion begins to turn transluscent. Add the spices and saute a minute or so. Add the tomatoes, chickpeas, sugar, stock, a pinch of salt, and 10 grinds black pepper. Stir well. The chickpeas should just be covered with liquid. Bring to a medium simmer, then lower the heat to gently simmer for 45 minutes to an hour.
Stir in the butter until melted. Then remove the pot from the heat. Using a potato masher, mash up half the mixture in the pot, then stir again. Stir in the spinach until just wilted, then taste and season.
Responses to "Moroccan Spicy Chickpea Soup" ...
Adam made this for the family last weekend and it was absolutely scrumptious. It had just the right amount of spice to have not be uncomfortably hot, but enough to give it a little zing. Oddly enough, I was expecting to have to sleep in the guest room when I came home, because of the chickpeas, but, no, twas not even a problem. Adam served rice on the side, which was nice, but we all voted that serving this recipie over rice would have been just fine. Thanks Adam for a wonderful dinner!
don't care much for chickpeas.
Garbanzos are good, however.