This Moroccan-inspired chickpea soup is perfect for a cold winter day! It’s wholesome, hearty, nutritious, easy, economical – what could be better? Make a pot and enjoy it soon.
How Nutritious is Chickpea Soup?
- Chickpeas (or garbanzo beans as I prefer to say – GarBanZo!) are an excellent source of both protein and fiber.
- Tomatoes add lycopene = antioxidant and cancer fighter.
- Spinach is nutrient rich and low in calories.
- Turmeric, garlic and onion are all anti-inflammatory
Ingredients for Chickpea Soup
- 2-3 tablespoons olive oil
- 1 large onion, diced
- 3-4 fresh garlic cloves, minced
- 1 teaspoon cinnamon
- 1 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground fennel (or fennel seed if you prefer)
- 1/2 teaspoon curry powder (mild or hot, your choice)
- 1 teaspoon turmeric
- 1 teaspoon sweet paprika
- 1 14-ounce can chopped tomatoes, in juice
- 3 15-ounce cans chickpeas, rinsed and drained well
- 1 quart stock (low sodium chicken or vegetable)
- salt & pepper to taste (depends on taste as well as stock used)
- 5 ounces clean fresh spinach, roughly chopped
Method for Chickpea Soup
- Assemble all ingredients. Measure all dried spices into one small bowl.
- Heat a large pot with lid to medium high heat. When hot enough to sizzle, add 1-2 tablespoons oil and onion. Sauté for 2-3 minutes until it begins to soften.
- Add garlic and dried spices. Stir and cook for 30seconds to 1 minutes until aromas release, careful not to burn.
- Add chopped tomatoes and stir to combine, bring to simmer.
- Stir in stock, return to simmer and then add chickpeas.
- Return to simmer, reduce to low heat and cook, covered for 45 minutes.
- Smash some of chickpeas with back of wooden spoon to release starches and make it creamier (or use an emersion blender to partially break up).
- Season with salt & pepper.
- Add spinach, cook additional 5-10 minutes until it’s wilted and soup is hot.
Bon Appetit Y’all.
Note: it’s one of those that gets better when it sits for a day and you reheat!