Moroccan Spiced Chickpea Soup

extra-virgin olive oil
1 large onion, diced
6 to 8 cloves garlic, pressed
1 tsp ground cinnamon
1 tsp ground cumin
1 heaping tsp sweet paprika
1/8 tsp cayenne pepper
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
32 oz vegetable or chicken broth
1 teaspoon natural sugar (or 2 drops liquid stevia)
pure salt (to taste)
5 oz baby spinach

• Heat olive oil in large pot over medium heat.
• Add onion and saute until it begins to turn translucent, but don’t let it brown.
• Add the garlic and spices and saute a minute or two.
• Add tomatoes, chickpeas, broth, and sugar (or stevia).
• Season with a pinch or two of salt & stir well.
• Chickpeas should be just covered with liquid; add a little more broth or water if they aren’t.
• Bring to a boil, then adjust heat to low and gently simmer for 45 minutes.
• Remove soup from heat.
• Use a potato masher to mash up some (but not all) of the chickpeas right in the pot.
• Stir in the spinach and let heat through until wilted, just a couple of minutes.
• Adjust seasoning (salt & cayenne) to taste.

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SIDE NOTES:

~ Recipe, courtesy of my friend, Bre 😉

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