Morrocan Chickpea Soup

Cold snowy day here in Northern Alberta.  Thought I would try a new soup recipe…turned out fantastic.

 – 1 large diced onion
 – 4 cloves minced garlic
 – 1 tsp cinnamon
 – 1 tsp cumin
 – 1 tsp paprika
 – 1/4 tsp cayenne pepper
 – 1 14 oz can diced tomatoes
 – approx. 3 cups chicken broth
 – 2 14 oz cans chickpeas (drained and rinsed)

In a large saucepan, heated up with a couple tbsp of olive oil saute onions and garlic until translucent.  Add spices and stir for another minute or so.  Add tomatoes, broth and chickpeas.  Bring to a simmer, simmer on low for 45 mins.  Use a pototoe masher to mash some of the chickpeas.  Can also wilt some baby spinach in the soup to finish if desired.



2 thoughts on “Morrocan Chickpea Soup

  1. This has been one of my favourite dishes for a long time. Mine is almost identical to yours, but I've started to add carrots and diced potatoes, which adds nice flavour and texture.


  2. Mmmm I am going to try that next time! Thanks Tara! Miss you one of these days we will have to try to have a visit. My sister lives in Vancouver so maybe next time I am out to visit.


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