Mexican

Moroccan Chickpea Soup is for Lunch.

Moroccan Chickpea Soup takes 30 minutes to prepare.

Moroccan Chickpea Soup takes 30 minutes to cook.

Moroccan Chickpea Soup makes 6 servings.

The ingredients for Moroccan Chickpea Soup are:

2 tablespoons extra virgin olive oil
3 medium onions, finely chopped
2 garlic cloves, crushed
1 1/2 teaspoons ground cinnamon
1 teaspoon chilli powder, or to taste
2 tablespoons tomato puree
150g dried apriots, chopped
finely grated rind of 1/2 lemon
4 teaspoons lemon juice
1.5 litres vegetable stock
250g chickpeas
200g fresh spinach
salt and freshly ground black peper
Optional - To Garnish 150ml natural yogurt

Here is how you make Moroccan Chickpea Soup:

Heat the oil and cook the onions gently for 5 minutes in a covered suacepan, without colouring. Add the garlie and spices and cook, stirring for 1 minute. Add the tomato puree and cook for 3 minutes. Add the apricots, lemon rind and juice, stock and chickpeas. Voer and simmer for about 20 minutes until the chickpeas are tender. Cool a little then puree in a liquidiser. Return to a clean saucepan. Stir in the spinach cover pan and simmer for a further 5 minutes until the spinach has wilted. season to taste and serve garnished with a swirl of yogurt if you like. Serves 6Number of Servings: 6Recipe submitted by SparkPeople user DKEOGH.

The nutritional information for Moroccan Chickpea Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 216.9

• Total Fat: 5.7 g
• Cholesterol: 0.0 mg
• Sodium: 492.5 mg
• Total Carbs: 40.0 g
• Dietary Fiber: 7.1 g
• Protein: 5.3 g

Moroccan Chickpea Soup is Mexican cuisine.

The dietary needs meet for Moroccan Chickpea Soup is Vegetarian