MOROCCAN CHICKPEA SOUP

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 cups chopped onions
• 6 cloves garlic, crushed and chopped
• 2 tbsp Ras el Hanout
• 4 cups vegetable broth
• 3 cans (19 oz/540 mL each) chickpeas, rinsed and drained
• 1 can (28 oz/796 mL) diced tomatoes
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 3 cups baby spinach
• Olive oil, optional*

Directions

1. Heat 1/4 cup oil in a Dutch oven over medium heat. Add onions and garlic; sauté until onions are softened, about 5 minutes.
2. Add 2 tbsp Ras el Hanout and cook, stirring frequently, for 5 minutes.
3. Stir in broth, chickpeas, tomatoes, sugar, salt and pepper.
4. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 1 hour. Remove from heat.
5. Using a hand blender, partially purée chickpeas. Alternatively, mash with a potato masher. May be prepared to this point and refrigerated for up to 24 hours.
6. Bring to a boil before proceeding. Reduce heat to low and add spinach; cook, stirring, for 1 – 2 minutes or until spinach wilts.
7. Serve drizzled with additional oil.

Ingredients

• 1 tsp ground coriander
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp ground cardamom
• 1/2 tsp ground cumin
• 1/2 tsp Spanish paprika
• 1/2 tsp turmeric
• 1/2 tsp freshly ground pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp nutmeg
• Pinch saffron threads

Yield: Makes about 3 tbsp.

Directions

1. Combine ground coriander and ground ginger.
2. Add cinnamon, allspice, cardamom, cumin, Spanish paprika, turmeric and freshly ground pepper.
3. Add cayenne pepper and nutmeg. Add a pinch of saffron threads, if desired.
4. Store in an airtight container in a cool dry place. Use as directed in recipe or as a rub on pork, lamb or chicken.