Sunday, June 19, 2011

Moroccan Spiced Garbanzo Bean Soup

I've always wanted to surf in Morocco. When storms generate swells in the North Atlantic, they eventually arrive on wide open beaches in Africa. Man, I could strap my sled to a camel, cruise down to the beach and slash. Afterward I could gorge myself on delicious Moroccan cuisine.

     I doubt that trip will ever come to pass, but at least I can bring some Morocco to my home. It's vegetarian and is especially filling if served with, say, crostini topped with goat cheese. The aromas from this soup are amazing. Your kitchen will smell insane!

Moroccan Spiced Garbanzo Bean Soup

1/4 cup extra virgin olive oil
1 large onion, medium dice
6-8 garlic cloves, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 teaspoon sweet paprika
1 (14.5 oz.) can chopped tomatoes
2 (15 oz.) cans garbanzo beans drained and rinsed well
1 quart vegetable broth
1 teaspoon sugar
freshly ground black pepper
1 yukon gold potato, diced
5 oz. spinach, washed, stemmed and julienned 

1. heat olive oil in a large pot over medium heat. 

2. Add onion and garlic and saute until onions are softened. Add spices and saute for a few more minutes to release their flavors. If there is any browning or burning, add a bit of water. 

3. Add tomatoes, chickpeas, broth and sugar. Season with salt and pepper. 

4. Bring to a simmer, then lower heat to low and cook, partially covered, for 40 minutes. 

5. Add potato and continue simmering soup for 20 more minutes.

6. Remove from heat. Ladle soup into bowl and add spinach. Let stand for a few minutes until spinach wilts. 

7. Salt and pepper to taste and drizzle lightly with olive oil. 

This soup is easy peasy to make and like I said, is surprisingly filling, especially if you serve bread and cheese. If you prep the potatoes ahead of time, make sure you reserve them in water with a bit of lemon juice so that they do not turn. For added flavor, you can add a few tablespoons of smoked red onions. Finally, you can skim the red foam from the top of the soup for a cleaner presentation. 


  1. Welcome back to food blogging. You have been missed, my friend.

  2. Thank you! This dish may be kind of cursed as it's the last thing I served the group before I told the DM I couldn't stand the play style and we broke up. I guess I am a real people person.

  3. I feel bad about the break up and all the crap that's been going down but you know what ...? There's tons of good foods to be made, and a groovy garden to provide all the nummy things.

  4. Yay! More inspiration! Love that ocean photo.

  5. whisk: As always, you speak the truth. :)

    esperanza: *sigh* Could you imagine being at that beach? Barely a human around and a darn near empty lineup. It'd be one of those days you'd remember for the rest of your life.

    And the soup is yummy BTW. :)