Does anyone have a recipe for spinach and chick pea soup?
Moroccan Spiced Chickpea Soup 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
