Spicy Chickpea Soup

How can this be a Portuguese soup when it’s really a take on Dave Lieberman’s Moroccan recipe? Simple! Many spices and food influences came to Portugal from Northern Africa. To give this recipe more of a Portuguese flare use chicken broth, add an uncooked cubed potato (large) along with other ingredients, and cut back on the chickpeas by 15 ounces. Either way this is an amazingly hearty meatless main dish soup.

Thank you to Will, my oldest, for introducing me to great Dave Lieberman recipes.

Recipe

1/4 Cup extra virgin olive oil + more for garnish
1 Large onion-chopped
4 Garlic cloves-pressed (Dave calls for 6-8, we found 4 plenty … your call)
1 Teaspoon cinnamon
1 Teaspoon cumin
1 Generous teaspoon paprika (not smoky)
1/8 Teaspoon cayenne pepper
15 Ounce can petite cut tomatoes
3 15 Ounce cans chickpeas-drain and rinse
32 Ounces vegetable broth or chicken broth-low sodium
1 Teaspoon sugar
Salt and freshly ground pepper to taste
5 Ounces prewashed baby spinach

Heat olive oil over medium heat in a pot large enough for all ingredients, and add onion and garlic.

Sauté until translucent.

Add spices and and sauté for a minute.

Add remaining ingredients except for the spinach.

Bring to a simmer and cook at simmer level for about 45 minutes.

Use a potato masher and mash a portion of the chickpeas in the pot to thicken soup.

Taste for need of salt and pepper.

Add spinach and allow to wilt, no rigorous cooking necessary. It’s ready.

Drizzle with your best extra virgin olive oil in each serving.