Raven the Kitchen Witch's Moroccan Chickpea Soup (Vegan and Vegetarian Friendly!)

Raven the Kitchen Witch's Moroccan Chickpea Soup (Vegan and Vegetarian Friendly!)

       Hello brothers and sisters, happy Sunday! I have several posts that I've been working on for your witchens, but when I shared the image of this soup everyone threw up their wands and wanted this recipe, so I figured give my friends, family, and fellow kitchen witches what they ask for and post it before anything else I had planned! As you all know I'm a huge fan of getting in my nutrients, and garbanzo beans are so so so good for you. They pack a powerful punch giving you plant based protein, healthy carbohydrate, iron, folate, manganese, copper, and phosphorus.  They may help you feel full longer, so if you are watching your caloric intake, these babies should be a staple in your diet. Good news for diabetics, they have a decidedly low glycemic index, and combine that with the protein and fiber you get from them and that to me spells a recipe for blood sugar regulation. Speaking of fiber, the soluble fiber in this food source will also provide your guts with healthy bacteria (something I've definitely needed with cold and flu season this year...ouch). And did I mention they aren't pricey? One can of organic chickpeas is under $3.00 and who wouldn't want to spend $3.00 on a can of this vs on a package of cookies that won't keep you full nearly as long and probably will leave you on a shame-spiral after you eat them? For continued reading on the benefits of garbanzo beans/chickpeas; feel free to check out <https://www.healthline.com/nutrition/chickpeas-nutrition-benefits#section9>. Now lets whip out our best cauldrons and get this stew boilin' and bubblin'!

Prep Time: 10 minutes

Minutes to Cook: about an hour

Number of Servings: 6

Ingredients

1/4 cup extra-virgin olive oil

1 medium onion, roughly diced

7 cloves of garlic, pressed (this can be to taste, and you can also mince it if you prefer)

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1/8 teaspoon cayenne pepper

1 1/2 teaspoon smoked paprika

1 14.5 oz can crushed tomatoes (can also used diced, and they have diced with chilies so if you prefer it to be hotter, that's the route I'd take!)

3 15 oz cans chickpeas, drained, rinsed, and de-shelled 

1 quart veggie broth or reduced-sodium chicken broth (could also sub bone broth. I prefer veggie for this recipe though).

1 teaspoon coconut sugar

Sea salt

Cracked black pepper

1 5oz package of baby spinach

Directions

1. Heat olive oil over medium-high heat in the large pot you plan to put the rest of the ingredients in (so a decent sized pot, remember this makes six servings!). Add the onion and garlic and saute until the onions become translucent. Do not let them brown, lower the heat if you start to see them turn brown you want them softly cooked not overdone. 

2. Add spices at this juncture and then saute for about a minute before adding tomatoes, chickpeas, broth, and coconut sugar. Season with a pinch or two of sea salt and a few grinds of the pepper. Stir well. Chickpeas should be just covered with the broth - if they aren't covered top off with a little water to give it the right consistency.

3. Bring this concoction to a simmer, then lower the heat and simmer on low for about 45 minutes or so. 

4. Remove soup from heat. You CAN use a potato masher and mash the chickpeas in the pot, but I prefer mine to still be bean shaped so I don't mush em. Stir in the spinach and let heat until the spinach is wilted - should only take 2-3 minutes, tops. Season again to taste with sea salt and cracked pepper.

I make several kinds of soups with chickpeas, but my partner calls this one "tantalizing." It's warm and inviting, and a perfect soup for those cold winter/autumn evenings. It will keep for about 4-5 days in the fridge and can also be stored in a freezer for later use. Perfect for anyone trying to host vegetarian/vegan friends as well and its so tasty even your carnivore friends will enjoy it. We will be serving this spicy dish at our Imbolc observation this year, and I am looking forward to hearing if you included this dish in your own high holiday celebration this February.

   This soup counts as 1 green, 2 yellow, 1 tsp., 1/2 purple  Tell me, have you conjured this soup in your own witchen? How did you like it? Did you make any adjustments and if so what were they so we can try them here!? Comment below with your thoughts and shine on friends! 

Photos © Grave Raven Photography, 2019