This time of year, I tend to get carried away with "Braun" ...my emulsion blender. I don't know if it's the hand held power to pulverize anything in sight or the fact that when it's turned on, its motor silences my children...but ever since being introduced to "Braun" back in the late 90's...I've always considered it... a must have kitchen tool!
Funny thing is, there's some question as to who rightfully owns Braun. My sister left the emulsion blender in our New York City apartment back in 1999...so as far as I'm concerned...a decade plus later...my relationship with Braun is one of "legal common law."
My sister on the other hand, likes to refer to Braun's existence in my home as a "hostage situation" ...noting every time she comes to visit, Braun mysteriously disappears?
Anyway on to the food...
Dave's recipe does not call for this Moroccan Spiced Chickpea Soup to be completely pureed, but when the soup was finished cooking... hot and ready to eat...I knew Braun would want in on the action! So I
"Braun'ed" or not "Braun'ed"...serve this Moroccan Spiced Chickpea Soup with crusty bread for a delicious vegetarian weeknight meal ...or... in smaller portions for a fun and festive start to a Moroccan themed dinner party!
It won't disappoint!
now if you'll excuse me...I have Braun...(and a sweater I think) I need to go and hide.
Moroccan Spiced Chickpea Soup
Recipe courtesy Dave Lieberman, foodnetwork.com
1/4 cup extra-virgin olive oil, plus more for garnish (I used less)
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 (I used hot paprika -gave it a kick for sure!!)
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
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach
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. (I used the emulsion blender and pured the entire soup, including the spinach) 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.