Stew: Moroccan Chickpea & Spinach Stew
Source of Recipe
David L.
List of Ingredients
2 tablespoons olive oil
1 large onion, diced
6 cloves garlic, minced
1 teaspoon cinnamon
1 teaspoon cumin
1/8 teaspoon cayenne pepper
1 teaspoon paprika
1 1/2 cups chopped tomatoes (or a 14.5 ounce can of diced tomatoes, drained)
45 ounces chickpeas, drained and rinsed
4 cups vegetable broth
1 teaspoon granulated sugar
salt and pepper to taste
5 ounces baby spinach
Recipe
Heat oil in a large pot over medium-high heat.
Add onion and garlic and saute until the onion is translucent - about 6-8 minutes.
Add cinnamon, cumin, cayenne pepper, and paprika and saute for 1 minute.
Add tomatoes, chickpeas, broth, and sugar. Season with salt and pepper to taste.
Stir well - chickpeas should be just covered with liquid. If they are not, add water just until they are covered.
Bring to a boil, then lower heat and simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash some of the chickpeas in the pot (this adds some thickness to the soup, but if that doesn't appeal to you, skip this step).
Stir in the spinach and heat just until wilted - about 2 minutes.
Makes 6 Servings
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