Ingredients
-
1/4
-
1
-
6
-
1
-
1
-
1/8
-
1
-
3
-
1
-
1
-
-
-
-
-
Directions
Moroccan Spiced Chickpea Soup,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!,I have just made this soup. Absolutely superb, only difference I made was using a packet of dried chickpeas which I pressure cooked alongside all other ingredients (and 2 tsp tomato paste). Soaked chickpeas overnight. Served it with some home made croutons. Rave reviews from all who had. Thanks a million for the great idea.,This is excellent soup! I made a few small changes to the recipe. I added 2 Tbsp. tomato paste and 1 tsp. of Harissa paste. This added a nice depth of flavour and a little heat. When the soup was done, I processed half in my blender then added it back into the pot. It thickened the soup and melded the flavours. My son, the vegetarian, and my husbandm the carnivore, both loved the soup and it will definitely make a regular appearance on our table. Next time I will double or triple the recipe and put several containers in my freezer.
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Steps
|
1
Done
|
Heat Olive Oil in a Large Pot Over Medium-High Heat. |
|
2
Done
|
Add Garlic and Onions and Saute Until Onions Are Translucent (lower Heat If Browning Starts to Occur). |
|
3
Done
|
Add Spices and Saute For 1 Minute. |
|
4
Done
|
Add Tomatoes, Chickpeas, Broth and Sugar. |
|
5
Done
|
Season With Salt and Freshly Ground Black Pepper. |
|
6
Done
|
Stir. Make Sure Chickpeas Are Covered With Liquid. If Needed, Add a Little More Broth. |
|
7
Done
|
Simmer Gently For 45 Minutes. |
|
8
Done
|
Remove Soup from Heat. |
|
9
Done
|
Use a Potato Masher to Mash Up Some of the Chickpeas. |
|
10
Done
|
Stir in Spinach and Heat Through. |
