Menu for April 18-21 - Monday: Moroccan Spiced Soup

Pin It Now! I'm still reeling from the awesome bolognese last night.  But super excited for this weeks menu.  Mostly new stuff, though I am adding an old fave.  We are heading to Vegas for Easter...that would explain the lack of dinner on Friday night.  But I will have a fun recipe and some great pix of the Easter cakes we'll be making!  Happy cooking and happy Easter!  :)


Monday:  Its a cloudy, overcast day...so soup is on the menu for tonight.  This sounded really good, it's vegetarian (after the mass amount of meat last night I though that it was fitting), and very simple to make.  I might serve with a side salad if I can find any decent leftover lettuce in my fridge.

Moroccan Spiced Soup  (adapted from the Food Network)

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for garnish
• 1 large onion, medium diced
• 6 to 8 cloves garlic, pressed
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 heaping teaspoon sweet paprika
• 1 (14.5-ounce) can chopped tomatoes
• 3 (15-ounce) cans chickpeas, drained and rinsed well
• 1 quart vegetable broth or reduced-sodium chicken broth
• 1 teaspoon sugar
• Kosher salt
• Freshly ground black pepper
• 1 (5-ounce) package pre-washed baby spinach

Directions

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 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.

Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.

Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.

Season again, to taste, with salt and pepper.

Serve soup, drizzled lightly with extra-virgin olive oil, if desired.