This recipe is adapted from the Food Network recipe entitled "Moroccan Spiced Chickpea Soup". I love the unique flavors and use of cinnamon. Also, this a great recipe to use up leftover roasted chicken.
Ingredients
1/4 cup extra-virgin olive oil
1 medium sweet onion, minced
8 cloves garlic, diced
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp cayenne pepper
1 heaping tsp sweet paprika
1 (14.5 oz) can diced tomatoes, undrained
3 (15 oz) cans chickpeas, drained and rinsed (I recommend Goya)
1 qt chicken stock
1 tsp sugar
Kosher salt to taste
Fresh ground black pepper
3 cups roasted chicken shredded
1 (5 oz) package pre-washed baby spinach
Heat olive oil in large dutch oven over medium-high heat. Add onion and caramelize. Add garlic and stir until fragrant. Add spices and salute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds of fresh pepper. Stir well. Add chicken + more if you want a heartier stew. Bring to simmer, then lower heat to low and gently simmer for at least 45 minutes.
When ready to serve, remove from heat and add spinach. Let heat through until the spinach is wilted. Season again, to taste, with salt and pepper. Enjoy!
So, I just slightly modify this recipe originally given to me by Nancy Carter. The recipe is moist and flavorful, but ohhh so bad for you. Note: I posted this AFTER running a 1/2 marathon so all the calories from the cornbread and bbq ribs are ok :)
