Chickpea, Spinach and Tomato Soup Recipe
OfRecipesA delicious and warm Moroccan chickpea, spinach and tomato soup to warm you up on cold nights.
PREP TIME
0 mins
COOK TIME
0 mins
COURSE
Savory Recipes ,
Soup Recipes ,
Vegetarian Recipes ,
Vegan Recipes ,
CUISINE
African Food Recipes
SERVINGS
4 People
CALORIES
not defined
- 1 28 oz can diced tomatoes
-
1
lb
dry chickpeas rinsed and picked over
-
1
oz
frozen chopped spinach, defrosted
-
2
tsp
kosher salt
-
1
tsp
chili flakes
- 1 lemon, juiced
-
1
red onion, finely diced
-
1
cup
minced parsley or a mix of parsley and cilantro
-
8
garlic cloves, minced
-
freshly ground black pepper
-
6
tbsp
extra virgin olive oil
-
Dukkah, optional (can be skipped or substituted with a small pinch of cumin)
1. Soak beans overnight and boil until tender (reserve 2 cups of the cooking water).
2. Puree 1 and 1/2 cups of the tender beans with the 2 cups cooking water, salt, and 2 tbsps olive oil.
3. Place the whole chickpeas, pureed beans, lemon juice, tomatoes, spinach, and the chili flakes into a large saucepan, stir and bring to a simmer.
4. In a small frying pan, add 2 tbsps of olive oil over high heat.
5. Sauté the onion until softened then add the garlic and sauté for about 30 seconds.
6. Stir in the onion and garlic from the frying pan into the simmering mixture, stir and adjust taste by adding salt and/or lemon juice.
7. Add a little more water if needed.
8. Ladle the soup into soup bowls, drizzle with remaining olive oil, freshly ground pepper, minced parsley, and a pinch of dukkah.
KEYWORD
chickpea tomato soup,moroccan soup