Moroccan Chickpea Soup
Makes 10 servings, about 3/4 cup per serving
- ¼ cup olive oil
- 1 large onion, finely chopped
- 4 large cloves garlic, crushed
- 2 tablespoons tomato paste
- 1 teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- ½ teaspoon ground turmeric
- 3 cans (15 ounces each) chickpeas, rinsed and drained
- 4 cups reduced-sodium vegetable broth
- 1 can (14.5 ounces) chopped tomatoes, drained
- 1 teaspoon granulated sugar
- 2 small zucchini, chopped (about 1 cup)
- 2/3 cup (about 5 ounces) baby spinach
Heat oil in large, heavy-duty saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until tender. Add tomato paste, cinnamon, paprika and turmeric. Cook, stirring frequently, for 3 minutes. Stir in chickpeas, broth, chopped tomatoes and sugar. Bring to a boil. Reduce heat to medium-low and cook for 35 minutes.
Scoop out about 1 cup chickpeas from soup; set aside. With a potato masher, mash up the chickpeas in the saucepan. Add whole chickpeas back to soup. Add zucchini to soup.
Cook for 15 minutes or until zucchini is al dente.
Remove from heat. Stir in spinach.