debbie_in_ga
Well-known member
by Dave Lieberman! It was easy and wonderful and good for you - even my 5yo ate her entire bowl of it. I did not add the cayenne, but instead added almost a teaspoon of Garam Masala, which added a little heat and probably more flavor. I'm sure it was extra delicious because I got to use all Penzey spices!
Thanks for the easy keeper!
Debbie
Moroccan Spiced Chickpea Soup
Recipe courtesy Dave Lieberman
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 6 servings
User Rating: 5 Stars
Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.
1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach
Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
Episode#: DA0303
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33764,00.html
Thanks for the easy keeper!
Debbie
Moroccan Spiced Chickpea Soup
Recipe courtesy Dave Lieberman
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 6 servings
User Rating: 5 Stars
Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.
1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach
Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
Episode#: DA0303
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33764,00.html