Moroccan Chickpea Soup

Adapted from http://www.atcoblueflamekitchen.com/Recipes/Recipe-Box/MOROCCAN-CHICKPEA-SOUP

2 hours

I made this.

Servings: 6 - 8

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.