Chickpeas seem to call out for Moroccan spices, so that’s what they get here. I make this soup really chunky and hearty. Jazz it up with any/all of your favorite veggies for an extra antioxidant punch. Serve with green salad, whole grain baguette.
- 1/4 cup olive oil, plus more for garnish
- 1 large onion, medium diced
- 1-2 carrots, cubed
- 6 to 8 cloves of garlic, pressed
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cumin
- 1/8 teaspoon cayenne pepper 1 heaping teaspoon sweet paprika
- 1 (14.5-ounce) can chopped tomatoes 3 (15-ounce) cans chickpeas, drained and rinsed well
- A handful of brown rice, rinsed
- 1 quart broth or reduced-sodium chicken broth1 teaspoon honey
- Kosher salt
- Freshly ground black pepper
- 1 (5-ounce) package pre-washed baby spinach/kale
- chopped herbs like cilantro and parsley
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 carrots until softish. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and honey. 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, add rice, 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, and garnished with herbs.