Moroccan Chickpeas

September 26, 2018
60 minutes
Serves 8
  • 2 Tbsp olive oil
  • 1 large yellow onion, diced
  • 1 " piece ginger, minced
  • 6 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • 14.5 ounce can crushed tomatoes
  • 4 (15-ounce cans) chickpeas
  • 3.5 cups low-sodium (or no salt added) vegetable broth
  • 1 bay leaf
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 (5-ounce) package baby spinach
  • 1 lemon, juiced
  • Whole-wheat pearl couscous, cooked, for serving

In a large pot over medium-high heat, add oil. Add onion and ginger and cook until onions begin to turn translucent; try to avoid browning.

Meanwhile, place half of chickpeas in a bowl (or blender) with half of vegetable broth. Blend until smooth.

Add garlic and spices and cook until fragrant, about 1 minute. Add tomatoes, chickpeas, pureed chickpeas, broth and bay leaf. Season with salt and pepper. Stir well.

The chickpeas should be just covered with liquid. Bring to a boil, then lower heat and gently simmer for 30-60 minutes to desired thickness (longer for more of a stew). With 10 minutes to go before serving, stir in spinach and let heat through until wilted.

Remove soup from heat. Stir in lemon juice. Season with salt and pepper if needed. Serve over couscous.

Nutrition Facts (without couscous): 1/8th recipe (12 ounces): 250 calories, 7 grams total fat (1g saturated), 0 mg cholesterol, 560 mg sodium, 38 grams total carbohydrate, 11 grams dietary fiber, 9 grams sugar, 11 grams protein