Spicy Soup to Warm Up With

Last night I left work to find ridiculous wind gusts and a sprinkling of rain. All I wanted when I got home was to put on some sweats and eat something warm. I reached for an old standby: Moroccan chickpea soup. This is based on a recipe I found years ago on the Food Network website. I changed the spice profile a little bit, but other than that, I mostly follow the recipe. This recipe is great because besides being really flavorful (and quite spicy), it has only a few ingredients and keeps and reheats really well for leftovers. I served this soup with some oven toasted bread with olive oil, salt and pepper, along with a really tasty salad. I used romaine, carrots, green apples, and pecans, and made a lemon shallot dressing to top it with.


Moroccan Chickpea Soup
-olive oil
-1 yellow onion, diced
-6 cloves garlic, minced
-2 tsp cumin
-2 tsp coriander
-1 tsp turmeric
-1 tsp cinnamon
-1 tsp paprika
-1 tsp cayenne pepper
-1/4 tsp nutmeg
-1 tsp salt
-1 tsp pepper
-1 15 oz. can diced tomatoes, with juice
-3 15 oz. cans chickpeas, rinsed
-4 cups vegetable broth
-5 oz. spinach leaves

-Coat the bottom of a soup pot with olive oil, and heat to medium.
-Add onion to the pot and cook for about 5 minutes, until tender. Add the garlic and cook for another 2-3 minutes until fragrant.
-Add all the spices and cook, stirring, for 1-2 minutes. It will be smelling amazing in your kitchen at this point.
-Add the tomatoes and juice, chickpeas, and vegetable broth. Stir to combine and bring to a simmer. Continue to simmer for 30 minutes so the chickpeas get tender and absorb the flavors.
-Add the spinach to the soup and stir to combine. Cook for just a minute or two until the spinach is wilted and vibrant green. Serve with toasty bread and salad.