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Moroccan-Style Chickpea, Carrot, and Spinach Soup

Cooking Method:
Courses: , ,
Servings: 6
Ingredients
  • 1 pound chicken (diced, can omit if making vegetarian/vegan)
  • olive oil
  • 2 cans chickpeas (15.5-ounce)
  • 3 medium carrots (chopped, about 1 1/4 cups)
  • 1 large yellow onion (chopped, about 2 cups)
  • 4 cups chicken stock (can use vegetable stock if making vegetarian)
  • 2 1/4 teaspoons ground cumin
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • black pepper (few twists of fresh or 1/4 tsp ground)
  • 1 tsp fresh lime juice
Instructions
  1. 1
    In large stockpot, brown chicken in olive oil until no longer pink. Add carrots and onions and cook until until softened.
  2. 2
    Add seasonings, stirring until fragrant. Add one can chickpeas and broth. Blend remaining can of chickpeas until smooth before adding to soup to thicken broth.
  3. 3
    Simmer on low until vegetables are desired consistency. Stir in spinach and lime juice and cook until spinach is wilted.