314ozChickpeas, canned drained and rinse. Or you can make fres
4cupsVegetable broth1 quart
2cupsBaby spinach Chopped
1cupShredded carrotsUse pre-shredded or grate about 3 whole carrots.
Salt + pepper To taste
Instructions
In a large pot, heat olive oil over medium-high heat. Add chopped onion, minced garlic, and thinly chopped celery and cook until onion becomes translucent (reduce heat if they start to brown).
Add spices (cinnamon, cumin, cayenne pepper and paprika) and cook for about one minute, stirring.
Add tomatoes, chickpeas and broth (be sure the chickpeas are covered by the broth - if they're not covered, add just enough water to cover them). Stir to combine. Bring to a gentle boil, reduce heat and simmer for 45 minutes.
Stir in spinach and let it cook through the heat of the soup for a couple of minutes until wilted.
Taste and add more spices and salt/pepper if needed.
Notes
Melissa's Modifications:This one-pot, one-meal soup is easy to make, its hearty and you will enjoy for a few days. The spices that I include can be expanded that can bring other moroccan tastes to this dish. Experiment, a bowl at a time, before you go crazy in a big pot....just in case!There are more than a dozen Moroccan spices. Here are some additional spices to consider for the soup and your health: cardamon, cloves, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seeds, peppercorn and turmeric.Options for added texture and proteins may include: shrimp, shredded breast of chicken, or shredded jackfruit, or plant-based crumbles of your choice to keep it vegan.Nutritional Value:1 serving: 251 Calories; 7.1g Fat, .9g Sat Fat; 0 Cholesterol; 459.1mg Sodium; 36.7g Total Carbs; 8.6g Fiber, 8.3g Sugars; 9.6g Protein.