The Ugliest Soup That You Will Ever Love

There are some foods that just don't look so good.. but taste amazing. This is one of them. But, once you taste the delicious blend of spices combined with the nutty flavor of chick peas.... you will fall in love. 

While it simmers, the whole house fills with the smell of cinnamon, cumin, and garlic leaving you to drool until it is finished. It is the favorite soup of the season for us this year- unanimously. (Which is a feat in and of itself coming from the meat eating side of this duo- John)

 yummy.

Moroccan Spiced Chickpea Soup

Recipe : David Leiberman, foodnetwork.com

1/4 cup EVOO

1 medium onion, chopped

6 to 8 garlic cloves 

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1/8 teaspoon cayenne pepper

1 heaping teaspoon Paprika 

1 (14.5 oz ) can chopped tomatoes

3 (15 oz) cans chick peas

1 quart veggie or low sodium chicken broth

1 teaspoon sugar

kosher salt

Freshly ground black pepper

Method:
Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. 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. Use a potato masher to mash up some of the chickpeas right in the pot. (I used the emulsion blender and pureed the entire soup, including the spinach) Stir in the spinach and let heat through until wilted, just a couple minutes. Season again, to taste, with salt and pepper.  Serve soup, drizzled lightly with extra-virgin olive oil, if desired.