Moroccan Chickpea Soup Print Email

3 cups low-sodium chicken or veggie broth
2 (15-ounce) cans chickpeas, rinsed and drained
1 (15-ounce) can diced tomatoes
1/4 teaspoon saffron threads, crumbled
Salt and pepper
2 tablespoons unsalted butter
1 medium onion, diced small
4 medium garlic cloves, minced
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
2 tablespoons cilantro, chopped
5 or 6 ounces spinach, cooked (optional, but highly suggested)
A few lemon wedges

In a large pot, combine broth, chickpeas, tomatoes, saffron, and 1/2 teaspoon salt. Cover. Bring to a boil. Once boiling, kill heat and set aside.

While that's happening, in a large saucepan, melt butter over medium-high heat. Add onion and 1/4 teaspoon salt. Cook about 5 minutes, until onion is a little soft and translucent. Add garlic, ginger, and cumin. Cook for another 30 to 60 seconds, until fragrant.

Pour chickpea broth mixture into saucepan. Simmer uncovered about 10 minutes.

Kill heat. Stir in cilantro. If using spinach, stir that in, as well. Salt and pepper to taste. Spoon into bowls and serve with lemon wedges.

- serves 4 to 6 -
Adapted from Cook's Illustrated Best 30-Minute Recipe