I made just enough of this soup yesterday for myself. One big bowl, just for the photo below. I had no plans to share -- I mean, considering the fact that this is day 27 in a row that we've had soup in this house, it's not like there aren't SIX different soups in the fridge at this very moment.
But which soup did kid #3 really beg for? I mean, REALLY beg for? Was he happy with the other SIX kinds I offered him? No. He smelled my Moroccan Chickpea & Tomato Soup, and, with his huge, 16-year-old "Mom, how can you say no?" eyes, managed to get the entire bowl from me.
So here it is, apparently kid #3's favorite soup of the month, so far. If keeping this recipe vegan isn't important to you, it's also great with an added cup of cooked/shredded chicken or lamb, and chicken stock in place of the vegetable stock.
1 T olive oil
1 medium onion, diced
3 cloves garlic, minced
1/4 cup white wine
2 cans fire roasted diced tomatoes (do not drain!)
2 1/2 cups cooked chickpeas OR 2 cans drained and rinsed chickpeas
1 t ground cumin
1 t ground coriander
1/2 t ground turmeric
1/2 t ground cinnamon
1 t paprika
1 t sugar
1/2 t ground ginger
4-6 cups vegetable stock
salt and pepper
- Heat oil and cook onions until soft, about five minutes. Add garlic and cook another minute. Deglaze pot with wine.
- Add tomatoes and their juice, and chickpeas. Stir.
- Add all spices and 4 cups stock. If you would like your soup thinner, add more stock, up to a total of 6 cups.
- Simmer about fifteen minutes, stirring frequently. Season with salt and pepper and serve.