Love this recipe! I made a slightly different version - substituting hot chili peppers for harissa and I added fresh mint for a more Tunisian flavor. I also added a small can of tomato paste and extra water to make the broth a bit thicker. Perfect for a cool, rainy, fall day.

santanacaress:

Moroccan Spiced Chickpea Soup (with a kick!)

Ingredients

3tbsp good olive oil

1 red onion, diced

6-8 cloves of garlic, pressed

1tsp ground cumin

1tsp ground turmeric

½ tsp ground cayenne pepper

1 hot red chili pepper, thinly chopped

2 medium roma tomatoes, diced

2 cans (15 oz) chickpeas, rinsed + drained

3cups veggie broth (low-sodium)

4 cups fresh baby spinach

Salt and pepper to taste

Cooked quinoa (according to package instructions)

 

Directions

Heat the olive oil in a large pot over medium-high heat. Add onion and garlic and sauté until the onions are soft and translucent; lower heat if browning starts to occur. Add spices and sauté a couple of minutes. Add the tomatoes, chickpeas and veggie broth. Chickpeas should be covered by the broth. Season with a couple pinches of salt and stir well. If necessary, add more veggie broth to ensure that chickpeas are covered.

Bring to a simmer, then lower heat to low, add in the red chili pepper and gently simmer for 45 minutes. Then, add in spinach and let it heat through until wilted. Season the pot up a bit more to your taste, and ladle the soup over warm quinoa. Who says vegan is boring? ;)