Hearty stew
| 1/4 | cup extra-virgin olive oil, plus more for garnish |
| 1 | large onion, medium diced |
| 6 | cloves garlic, pressed |
| 1 | teaspoon ground cinnamon |
| 1 | teaspoon ground cumin |
| 1/8 | teaspoon cayenne pepper |
| 1 | teaspoon sweet paprika |
| 15 | ounce tomatoes, diced |
| 45 | ounce chickpeas, mashed |
| 32 | ounces reduced-sodium chicken broth |
| 1 | teaspoon sugar |
| 1 | Kosher salt |
| 1 | Freshly ground black pepper |
| 3 | ounces baby spinach |
- Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
- Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
- Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
- Season again, to taste, with salt and pepper.
- Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
Main Dish, Moroccan
| Nutrition Facts | ||||||
Serving Size 487.8g |
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Amount Per Serving |
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Calories 915 Calories from Fat
207 |
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% Daily Value* |
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Total Fat
23.0g 35%
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Saturated Fat
2.8g 14%
|
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Cholesterol
0mg 0%
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Sodium
575mg 24%
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Total Carbohydrates
137.7g 46%
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Dietary Fiber
38.9g 156%
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Sugars
26.5g |
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Protein
45.6g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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