Moroccan Chickpea Soup
- 1 cup dry chickpeas
- 1 1/2 tbsp coconut oil
- 1 medium red onion fine chopped
- 7 cloves garlic mashed
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp paprika
- 1 can chopped tomatoes or
- 1 1/2 cup cherry tomatoes cut in half
- 4 cups broth (vegetable or chicken)
- 1 tsp salt
- 1 bag organic spinach
- rind of one organic lemon
Soak chickpeas overnight.
Heat oil, sauté onions till translucent.
Add garlic and spices, sauté for one more minute.
Add tomatoes, chickpeas and broth.
Heat it on high untill it boils and then bring it down to simmer.
If you use a pressure cooker cook it for 40 minutes. If using a regular pot simmer for an hour and 15 minutes or so, till all ingredients are soft and mash-able with a potato masher.
Roughly mash with the masher, add spinach till wilts.
Stir in lemon rind and add little olive oil on top of each serving.