We are serving today this beautiful Moroccan spiced chickpea soup. It is quite spicy, very tasty and we promise it will warm you up. Enjoy and have a great day!

Recipe adapted from FoodNetwork Uk

Moroccan spiced chickpea soup

  • 60ml extra-virgin olive oil
  • 1 large onion
  • 6-8 cloves garlic
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 1 heaped tsp sweet paprika
  • 400g tinned chopped tomatoes
  • 425g tinned chickpeas
  • 1l vegetable broth
  • 1 tsp brown sugar
  • coarse salt
  • freshly ground black pepper
  • 140g baby spinach

Heat olive oil in a large pot over medium-high heat. Add diced onion and thinly sliced 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 (drained), broth, and sugar. Season with a couple pinches of salt and freshly grind pepper. Stir well. Bring to a boil, then lower heat to low and gently simmer for 45 minutes. Serve soup, drizzled lightly with extra-virgin olive oil and sprinkle with sweet paprika.

Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes. Season again, to taste, with salt and pepper.