I love chickpeas: On their own, roasted, in soups, in salads. I could easily eat chickpeas every day; in fact, I often do. The soup below combines chickpeas and spices to create a Moroccan-inspired flavour. I don’t tend to measure items when I cook, so what follows below is a close approximation. I use organic vegetables, tomatoes, and chickpeas.
- I large onion, diced
- 5-6 cloves of fresh garlic, diced
- 1 tsp of cumin
- 1 tbsp of sumac
- 796 ml (24 fl. oz) tin of diced tomatoes
- 2 cups cooked chickpeas
- Water or vegetable broth
- Salt, to taste
- 2 cups chopped fresh spinach
- Saute the diced onion in olive oil.
- Once the onions are translucent, add the diced garlic cloves.
- Add the cumin and sumac to the onion mixture, and saute for about a minute.
- Add the chickpeas. I like to cook chickpeas from a dried state, but tinned would be fine as well, as long as they are well rinsed.
- Add the tomatoes.
- Fill the empty tin with water or broth, and add to the pot. When making any soup, it’s better to not add too much liquid, as watery, thin soup is nasty. If the soup becomes too thick while cooking, you can always add more.
- Season with salt to taste. I don’t like pepper, but feel free to add.
- Bring to the boil, and simmer for about 45 minutes.
- Partially puree the soup. I used an immersion blender. You want to break down the tomatoes a little, but you still want to retain some texture in the soup, so don’t go to far. As you can see in the picture, there are still whole chickpeas in the soup.
- Add spinach.