This Moroccan inspired spiced chickpea soup is one of my favorite go-to winter weather recipes. Its warming in more ways than one, and its flavor only improves with age. I recommend preparing it two days ahead of serving, though its awesome made fresh, as well. Adapted from a Foodnetwork.com, Dave Lieberman recipe. But trust me, I improved it. Enjoy, y'all.
Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute, or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and freshly ground black pepper. Stir well and bring to a boil, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Stir in the spinach and let heat through until wilted, about 8-10 minutes.
Season again, to taste, with salt and pepper. If desired, add sugar and cinnamon according to taste.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired, and garnish with French-fried onions or croutons.
Bowl featured is a 'Mira Original' by Mira Bergen.