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Chickpea tomato and spinach harira

Moroccan Chickpea Twist Defies Frosty Days

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper optional
  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 1 can 14.5 oz diced tomatoes
  • 6 cups vegetable broth
  • 2 cups fresh spinach roughly chopped
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

  1. Heat oil in large pot over medium; sauté onion 5 minutes until starting to soften and turn golden.
  2. Cook garlic and ginger another minute until fragrant.
  3. Add cumin, coriander, paprika, cinnamon, and optional cayenne; toast about 30 seconds.
  4. Add chickpeas, tomatoes with juice, and broth; boil, reduce heat, and simmer 20 minutes to blend flavors.
  5. For creamier, thicker soup, lightly mash about half the chickpeas against pot side with masher or spoon back.
  6. Wilt spinach 2-3 minutes; add lemon juice and season with salt and pepper. Serve hot with cilantro and optional oil drizzle.