moroccan chickpea soup

i am pleased to bring you the first soup of the season, because the weather around here is starting to feel a little cooler (aka not 90+ degrees) & it looks like it just might stick around for a bit.  plus, i like soup a lot & this is a fabulous one to kick off the season.  it’s a basic soup, with a little flavor twist, so, so easy, comes together in no time at all (under 30 minutes!) AND (this warrants all capitals & an underline) we had everything it needed already in the house!

::happy dance::

that NEVER happens.  never.  ever.  ever.

ever so slightly adapted from serious eats (serves 4-6)

3 cups low sodium chicken or vegetable broth
2 15oz cans chickpeas, drained & rinsed
1 15oz can diced tomatoes
1/4 teaspoon saffron threads, crumbled
salt & freshly ground pepper
2 tablespoons unsalted butter
1 medium onion, diced
4 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
2 tablespoons fresh cilantro, chopped
1 10oz package frozen spinach, thawed & drained
lemon wedges for serving (don’t leave these out, the squeeze of fresh lemon really adds great flavor.)

1. in a large pot, combine broth, chickpeas, tomatoes, saffron & about 1/2 teaspoon salt.  cover.  bring to a boil.  remove from heat & set aside.

2.  in a separate large saucepan, over medium high heat, melt butter.  add the onion & a generous pinch of salt.  cook until onions are slightly soft & translucent, about 5 minutes.  add garlic, ginger & cumin.  cook until fragrant, only about 30-60 seconds more.

3.  pour the chickpea mixture into the saucepan, bring to a boil, reduce to a simmer & let it go for 10 minutes.

4.  remove from heat, stir in cilantro & spinach, add salt & pepper to taste, ladle into bowls & serve with lemon wedges.

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2 Responses to moroccan chickpea soup

  1. Elaine says:

    Sounds delicious, but a meal prepared by the two of you isn’t the same without 3 trips to the grocery store!

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