This is a beautifully satisfying soup that is rich in flavor and protein. With Moroccan-inspired flavors, it is easy to throw together and is a delicious way to enjoy those chickpeas you've had in your pantry forever but haven't used yet. Instead of thin egg-like noodles, I took some regular gluten-free spaghetti (mine was corn-based) and broke it into little pieces for this recipe. Let this simmer for about an hour and you will end up with a meal that is both tasty and healthy.
Moroccan Chickpea Stew ½ tbsp. olive oil
1 ½ tsp. ground cinnamon
1 ½ - 2 tsp. ground cumin
1 ½ - 2 tsp. paprika
1/8 – ½ tsp. cayenne pepper
6 – 7 small tomatoes, diced
1 ½ - 2 cups cooked chickpeas or 1 can chickpeas, rinsed
2 – 4 cups vegetable or chicken broth
½ cup frozen spinach
A handful of gluten-free spaghetti noodles broken into small pieces
Salt and Pepper to taste
Heat the oil in a pot and add the onion. Cook for about 3 minutes and then add the garlic and continue to cook for about 3 -5 more minutes.
In a small bowl, mix the cinnamon, cumin, paprika, and cayenne pepper. Add it to the onion and garlic and stir to combine. Continue to cook for another 1 – 2 minutes to allow the flavor of the spices to come out.
Add the chickpeas and tomatoes to the mixture and stir to combine all of the ingredients well. Add enough water or stock (vegetable or chicken will work) to cover the chickpeas. Bring to a boil, then cover and reduce the heat. Simmer for about 35 – 40 minutes, adjusting spices as desired. You may have to add more water or vegetable stock if too much steams off.
When you are happy with the taste of the soup, add the frozen spinach and spaghetti noodles and cover again. Cook until the noodles are done and serve alone or with some gluten-free flatbread.
1 onion, diced
5 – 7 cloves garlic, diced (or minced garlic)1 ½ tsp. ground cinnamon
1 ½ - 2 tsp. ground cumin
1 ½ - 2 tsp. paprika
1/8 – ½ tsp. cayenne pepper
6 – 7 small tomatoes, diced
1 ½ - 2 cups cooked chickpeas or 1 can chickpeas, rinsed
2 – 4 cups vegetable or chicken broth
½ cup frozen spinach
A handful of gluten-free spaghetti noodles broken into small pieces
Salt and Pepper to taste
Heat the oil in a pot and add the onion. Cook for about 3 minutes and then add the garlic and continue to cook for about 3 -5 more minutes.
In a small bowl, mix the cinnamon, cumin, paprika, and cayenne pepper. Add it to the onion and garlic and stir to combine. Continue to cook for another 1 – 2 minutes to allow the flavor of the spices to come out.
Add the chickpeas and tomatoes to the mixture and stir to combine all of the ingredients well. Add enough water or stock (vegetable or chicken will work) to cover the chickpeas. Bring to a boil, then cover and reduce the heat. Simmer for about 35 – 40 minutes, adjusting spices as desired. You may have to add more water or vegetable stock if too much steams off.
When you are happy with the taste of the soup, add the frozen spinach and spaghetti noodles and cover again. Cook until the noodles are done and serve alone or with some gluten-free flatbread.
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