This is a remake of an oldie.
Two years ago, I posted this recipe for a Moroccan Chickpea Soup, inspired by this recipe from Dave Lieberman. In that post I also wrote about my love for The Amazing Race, and one of my favorite Trader Joe’s products – Masala Lentil Dip (which was an ingredient in my version of this soup).
Fast forward two years later and…
My husband and I still love The Amazing Race. I mean, what’s not to love? Adventure + Travel are our passions, and The Amazing Race just takes that to a whole new level. Sunday nights are still dedicated to The Amazing Race – that much hasn’t changed.
What has changed is that Trader Joe’s no longer sells the Masala Lentil Dip in my area (and maybe nationwide – I’m not sure). So sad!
Which meant that I had to recreate this soup without my secret ingredient, but still maintain all of the great flavor of the original.
Thanks to my extensive spice cabinet, I was able to create a version that was even more delicious than the soup I made two years ago!
Note: This recipe was inspired by a recipe from Dave Lieberman, but I’ve made a ton of modifications to make it more flavorful and more healthy – (I found the Dave Lieberman recipe a bit too bland for my taste! )
- 1 Tbsp olive oil
- 1 large red onion, diced
- 8 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 2 teaspoon ground cumin
- 1/4 + 1/8 teaspoon cayenne pepper
- 2 teaspoon sweet paprika
- 1/2 tsp smoked paprika
- 1/2 tsp ras el hanout
- 1 ( 14.5- ounce) can chopped tomatoes
- 3 ( 15- ounce) cans chickpeas, drained and rinsed well
- 1 teaspoon sugar
- 1 quart vegetable broth
- Kosher salt & Freshly ground black pepper to taste
- Optional: Add in 5 oz fresh spinach ( the husband doesn’t like the taste of cooked spinach in soup, so I left this out of my recipe)
Step 1: Heat olive oil in a large pot over medium heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add all of the spices and saute a minute or so. Add tomatoes.
Step 2: Add chickpeas, broth, and sugar. Season with salt and 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.
Step 3: Remove soup from heat. Use an immersion/hand blender to blend the soup into a creamy consistency. If you’re adding spinach, stir it in after blending and heat through until wilted, just a couple minutes.
Or, you can just eat it plain – which is how the husband likes it.
This soup is hearty and satisfying, and truly is a complete meal. We saved the leftovers for dinner a couple nights later, and it tasted just as good as the first time we ate it when it was reheated!
This recipe makes 6 huge servings of soup. Each serving has 330 calories, 5g fat, 59g carbs, 12g fiber, 3.4g sugar, 12.5g protein.