Low Iodine Moroccan Chickpea and Spinach Soup
Total time50 min
Prep time15 min
Cook time35 min
4.7(19)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups low-sodium vegetable broth
- 5 oz baby spinach
- 2 tbsp fresh lemon juice
- salt and pepper, to taste
For serving
- fresh cilantro, roughly chopped (optional)
- lemon wedges (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, and cayenne. Stir constantly until fragrant, about 1 minute, watching closely so the garlic does not burn.
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