Arabian Chickpea Spinach Soup
Enjoy this warming and delicious soup on a cool day with Arabian Baharat or Moroccan Ras el Hanout.
Ingredients
- 2 tbsp Olive Oil
- 3 medium Onion finely chopped
- 2 cloves Garlic
- 2 tbsp Tomato Paste
- 150 g Dried Apricots chopped
- 1/2 Lemon - Zest
- 1 Lemon - Juice
- 1 can Chickpeas Canned (19 oz) - reserve some chickpeas and peel for garnish
- 6 cups Vegetable Stock
- 1 bunch Spinach (200g) stemmed and shredded
- Salt to taste
Spice Options (Preferred Spice)
- 1-2 tbsp Arabian Baharat or
- 1-2 tbsp Ras el Hanout
For Garnish
- Scallions or parsley
- Yoghurt
- Chile flakes
- Whole Peeled Chickpeas
Instructions
- Heat oil and cook onions gently at low heat in a covered soup pot until translucent but not browned.2 tbsp Olive Oil, 3 medium Onion
- Add garlic, Arabian Baharat (or Ras el Hanout) and continue cooking stirring constantly for a minute.1-2 tbsp Arabian Baharat, 2 cloves Garlic, 1-2 tbsp Ras el Hanout
- Stir in tomato paste and cook for 3 minutes more.2 tbsp Tomato Paste
- Add apricots, lemon zest & juice, chickpeas and stock. Cover and simmer for about 20 minutes until chickpeas are tender.150 g Dried Apricots, 1/2 Lemon - Zest, 1 Lemon - Juice, 1 can Chickpeas, 6 cups Vegetable Stock
- Cool soup slightly, pour into blender (or blend with a hand blender in the same pot) and blend until smooth.
- Return soup to saucepan, reheat to low simmer, add spinach and stir in until it wilts (about 5 minutes). Salt to taste1 bunch Spinach, Salt
- Serve. Garnish each bowl with a dollop of yogurt and coarsely chopped herbs, whole chickpeas and chile flakes if you like heat.Scallions or parsley, Yoghurt, Whole Peeled Chickpeas, Chile flakes
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