Moroccan Spiced Chickpea Soup.
My first post! I am very happy with how this soup turned out.
Sorry for the gladware. I didn't think to take a picture until after I put it in the fridge.
This should really be called more of a stew, but it is so good. Easy and very healthy. I saw the recipe this morning on Good Deal With David Lieberman.
Moroccan Spiced Chickpea Soup
Recipe courtesy Dave Lieberman
Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.
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
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.
Also, a couple of days ago, I made the Chocolate Cheesecake posted here. It was so good and went over very well at a dinner party.
I made a few changes to the original recipe. I used 1/2 dark chocolate 1/2 semi-sweet chocolate. I added a little bit of vanilla and a pinch of salt (apparently it balances out the chocolate flavor). Then I made a vanilla whipped cream and slathered it all over the top. Very, very tastey and I thank mimsmom for giving me an alternative to the classic jello no bake cheesecake!
Sorry for the gladware. I didn't think to take a picture until after I put it in the fridge.
This should really be called more of a stew, but it is so good. Easy and very healthy. I saw the recipe this morning on Good Deal With David Lieberman.
Moroccan Spiced Chickpea Soup
Recipe courtesy Dave Lieberman
Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.
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
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.
Also, a couple of days ago, I made the Chocolate Cheesecake posted here. It was so good and went over very well at a dinner party.
I made a few changes to the original recipe. I used 1/2 dark chocolate 1/2 semi-sweet chocolate. I added a little bit of vanilla and a pinch of salt (apparently it balances out the chocolate flavor). Then I made a vanilla whipped cream and slathered it all over the top. Very, very tastey and I thank mimsmom for giving me an alternative to the classic jello no bake cheesecake!