Moroccan Chickpea Soup

1 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Moroccan Spice Blend
¼ tsp. Cinnamon Ground - True Ceylon
Cayenne Pepper Powder, to taste (optional for extra heat)1 medium onion, chopped
2 garlic cloves, minced
1 tsp. minced ginger
1 - 15 oz. can diced tomatoes
1 quart vegetable broth
1 large sweet potato, peeled & chopped
2 Tbsp. maple syrup
2 - 15 oz. cans chickpeas, drained & rinsed
2 cups baby spinach
Cilantro to garnish

HEAT Organic Extra Virgin Olive Oil in a large pan. Add onion, garlic, and ginger. Saute until onions are translucent. Add Moroccan Spice Blend, Cinnamon Ground - True Ceylon, and Cayenne Pepper Powder. Continue sauteing until fragrant (about an additional minute).

ADD tomatoes, vegetable broth, sweet potato, and maple syrup. Simmer, covered for 12-14 mins. or until potato is fully cooked.

STIR in chickpeas and baby spinach. Simmer 2-3 mins., until spinach is wilted.

SERVE. Garnish with cilantro.

For additional nutritional value, you may also choose to add lentils, carrots, butternut squash, raisins, dried apricots, or any other favorite items!

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