Moroccan Chickpea Soup ✅

Ingredients

• 1/4 cup (50 mL) olive oil
• 2 cups (500 mL) chopped onions
• 6 cloves garlic, bruised and chopped
• 2 tbsp (25 mL) Ras el Hanout (click for recipe)
• 4 cups (1 L) vegetable broth
• 3 cans (19 oz/540 mL each) chickpeas, rinsed and drained
• 1 can (28 oz/796 mL) diced tomatoes
• 1 tsp (5 mL) sugar
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) freshly ground pepper
• 3 cups (750 mL) baby spinach

Steps

1. Heat 1/4 cup (50 mL) oil in a Dutch oven over medium heat. Add onions and garlic; saute until onions are softened, about 5 minutes.

2. Add 2 tbsp (25 mL) Ras el Hanout and cook, stirring frequently, for 5 minutes.

3. Stir in next 6 ingredients (broth through pepper). Bring to a boil.

4. Reduce heat and simmer, uncovered, stirring occasionally, for 1 hour. Remove from heat.

5. Return to a boil. Reduce heat to low and add spinach; cook, stirring, for 1 – 2 minutes or until spinach wilts.