|2 servings||calories per servings 470||protein serving 14 g||carbs per serving 78 g||total fat per serving 14 g|
Inspired by the spiced, veggie-based soups you’ll come across in Morocco and across North Africa, this stew is made with chickpeas, potatoes and fresh spinach. The spice (a blend that includes paprika, cumin, garlic and brown sugar) may look a little heavy-handed, but know that bold seasoning is a surefire shortcut to creating all-day flavor in only minutes. Sultans, or golden raisins, add a pop of sweetness between spoonfuls.
|Nutrition Facts||/ Per Serving|
|Total Fat||14 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||78 g|
|Dietary Fiber||12 g|
MISE EN PLACE
• Peel and chop onion.
• Cut potato into 1/2-inch dice.
• Peel sunchoke if desired. Cut into 1/2-inch dice.
• Chop spinach.
• Place a saucepan over medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add onion. Cook, stirring, until onion is tender, about 3 minutes.
• Stir in chickpea spice blend. Cook, stirring, until fragrant, about 1 minute.
• Stir in tomato, 1 1/2 cups water and bouillon cube.
• When mixture simmers, stir to dissolve bouillon.
Stir in potato and sunchoke. Cover pan. Simmer until potato is tender, about 10 minutes.
• Stir in chickpeas with liquid, spinach and sultanas. Simmer until spinach is wilted, about 3 minutes.
• Season to taste with kosher salt and black pepper.
• Divide soup between 2 bowls.
• Drizzle each with 1 teaspoon olive oil, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...