How to make moroccan spiced chickpea soup

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Supplies: large saucepan, wooden sooon, dry measures, knife, chopping board


Heat olive oil in a medium sauce pan over medium-high heat.

Add onion and garlic.

Saute until the onions start to turn translucent; lower heat if browning starts to occur.

Add spices; saute a minute or so.

Add tomatoes, chickpeas, broth and sugar.

Season with a couple pinches of salt and pepper.

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

Remove from heat; stir in spinach.

Heat for a couple of minutes until spinach is wilted and heated thoroughly; serve.

Watch the video: Revithosoupa: Greek Style Chickpea Soup

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