A Favorite Chickpea Soup with Moroccan Spices
1/4 cup extra-virgin olive oil
1 onion, chopped
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne or chipotle powder
1 heaping teaspoon paprika
1 (14.5-ounce) can diced, crushed, or even whole plum tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well. (I often soak and boil the dry ones instead.)
6 cups favorite broth
1 teaspoon sugar
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach (Other greens do just as well.)
1. Chop or process onion and garlic and saute in olive oil until soft.
2. Combine the four spices and stir into onion and garlic. Continue sauteing five more minutes.
3. Add the tomatoes, chickpeas, broth, and sugar, salt and pepper. Simmer 10 minutes.
4. Add spinach and serve over rice. (if using other greens, more simmering time may be needed here.)