How to make it

  • Heat olive oil in a large pot over medium-high heat. Add onion and garlic and sauté until the onions begin to turn translucent. Add spices and sauté a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with salt and grinds fresh pepper to taste. Stir well.
  • Note: Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
  • Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
  • Remove soup from heat. If you wish, use a potato masher to mash up some of the chickpeas in the pot.
  • Stir in the spinach and let heat through until wilted, just a couple minutes.
  • Taste to adjust salt/pepper seasoning if necessary.
  • Serve soup, drizzled lightly with extra-virgin olive oil and with warmed flat bread or toasted pita triangles.

Reviews & Comments 5

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    " It was excellent "
    jimrug1 ate it and said...
    Very nice C2.. I love the cinnamon/garlic favoring. Actually, I like everything about this soup. It sounds delicious! My sister lives in Naperville....;-)~
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    " It was excellent "
    lunasea ate it and said...
    Another great recipe that I must try. Thanks so much for offering us such good eats!
    Was this review helpful? Yes Flag
    " It was excellent "
    lor ate it and said...
    Great recipe Colleen and thank you for sharing it with all of us. My family and I love beans, peas and lentils and this recipe is most definitely a keeper!
    Was this review helpful? Yes Flag
    " It was excellent "
    misslizzi ate it and said...
    This soup looks terrific, C2max! It's definitely on my healthy soup/stew list now. Thanks for posting it.
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  • myrna 11 years ago
    yum. i can't get enough of chickpeas!
    Was this review helpful? Yes Flag

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