Moroccan spicy chick pea soup


Ingredients:

2 cup chickpeas soaked overnight and washed (or 2 cans )
1 medium onion chopped
1 cup chopped fresh spinach
3-4 cloves garlic minced
2 tomatoes chopped
1/2 tsp cumin powder
1/2 tsp cayenne pepper
1/2 tsp cinnamon powder
1/2 tsp paprika
1/2 tsp sugar
2-3 tbsp olive oil
salt to taste
fresh black pepper
4 cups broth or water

In a large pan heat the oil, add the chopped onion and garlic and fry on low flame until lightly golden. Add the spices and continue frying. Then add the tomatoes and fry for 1-2 minutes. Add chickpeas and enough water or broth to immerse the chickpeas (about  4 cups ) and cook on low flame or in a pressure cooker until the chickpeas soften. Use a potato masher to mash a few chickpeas. Add the chopped spinach and leave for 2 minutes. Remove from flame and serve hot. Servings: 4.

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