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Moroccan Chickpea Stew

Saturday, February 7, 2009

One of my favorite lunch-time restaurants has a Morrocan Chickpea Soup that I rather enjoy. This soup was an attempt to duplicate the soup and, the broth is pretty close. It has a nice blending of cinnamon and paprika and just the tiniest hint of bite. I ended up adding enough stuff to it, though, that I would classify this as more of a stew. The lentils and spinach made nice additions and the soup was hearty and tasty.

Oh, and on the chickpea front, I started the week with 4 quarts of cooked chickpeas and I managed to use all but about two cups. I froze the rest to see how they reheat.

chickpea_stew

Moroccan Chickpea Stew
2 tbs Olive Oil
1 large onion, chopped
3 stalks celery, chopped
3 cloves garlic, minced
1/2 cup dry lentils
28 oz can diced tomatoes
2 quarts vegetable broth
4 oz spinach, chopped (about 4 cups)
1/2 cup cilantro, chopped
3 cups chickpeas
1 cinnamon stick
2 tsp paprika
1/4 tsp black pepper
1/4 tsp salt
1/2 lemon, juiced

Heat oil in a large soup pot. Saute onions and celery until the onion is soft. Add the garlic and saute for a minute more, until the garlic is aromatic. Add the lentils, tomatoes, spinach, cilantro and broth. Bring to a boil and add the remaining ingredients (except the lemon juice). Cover and simmer until the lentils are tender, about half an hour. Stir in the lemon juice and serve.

6 servings: 297 cal (7g fat, 49g carbs, 14g protein)

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10 comments

  1. sarchan Says:
  2. I've been eating various soups for the past month, and I was starting to wonder if I was getting sick of it. But chickpeas with warming spices sounds pretty great.

     
  3. I just stumbled across your blog and love that you post nutrition info for your recipes!!! I will be checking back often!

     
  4. I'm making this.
    End of.

     
  5. Matt Says:
  6. Soy Liz, I'm glad you my blog. I hope you return =)

    Jeni, its authentic in the sense that it made by a dude in Oregon who had something similar in a hippy vegetarian restaurant that used Moroccan in the name. I'd be interested in your take.

     
  7. Mary Says:
  8. Lovely photo and cool bowl.

     
  9. Chuck Says:
  10. I bet the flavor is amazing. I have to make this next week, perfect for fall!

     
  11. C Adams Says:
  12. Just made this for supper tonight and we both would be happy to have it again and again. So fresh tasting...and healthy besides! Thanks for a great new soup recipe.

     
  13. Anonymous Says:
  14. Thank you for sharing this recipe. I really like the Morrocan cuisine that I have tasted/made.

    Would you kindly tell me what type of lentils you used in this soup? This might be on my weekly menu, this week.

    Thank you.

     
  15. I used brown lentils, but most any would work.

     
  16. Anonymous Says:
  17. Thanks alot. I will make a mental note. Very appreciated.

    Regards.

     

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