Moroccan Spiced Chickpea Soup

Ingredients

• 1/4 cup extra-virgin olive oil, plus more
• extra-virgin olive oil, for garnish
• 1 large onion, medium diced
• 6-8 garlic cloves, pressed
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 teaspoon sweet paprika
• 1 (14 1/2 ounce) can chopped tomatoes
• 3 (15 ounce) cans chickpeas, drained and rinsed well
• 1 quart vegetable broth or reduced-sodium chicken broth
• 1 teaspoon sugar
• kosher salt
• fresh ground black pepper
• 1 (5 ounce) package pre-washed baby spinach

Directions

1. 1

   Heat olive oil in a large pot over medium-high heat.

2. 2

   Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur.

3. 3

   Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar.

4. 4

   Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well.

5. 5

   Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.

6. 6

   Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.

7. 7

   Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot.

8. 8

   Stir in the spinach and let heat through until wilted, just a couple minutes.

9. 9

   Season again, to taste, with salt and pepper.

10. 10

    Serve soup, drizzled lightly with extra-virgin olive oil, if desired.