• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 4
    OK

    Michelle Bernstein's Moroccan Chickpea Soup

    This easy soup is spiced with flavors from Morocco like cumin, ginger, cinnamon and cayenne while chickpeas, kale, and tomatoes give it a boost of nutrition.

      

    James Beard Award-winning chef Michelle Bernstein is the chef-owner, with her husband David Martinez, of renowned restaurants Michy’s and Crumb on Parchment. Of Argentine and Jewish heritage, she was born in Miami where she lives with her husband and son. She is the author of Cuisine a Latina.

     

     

     


    Ingredients
    2
    tablespoons
    Olive Oil
    1/4
    cup
    diced onions
    3
    cloves
    garlic, minced
    1
    teaspoon
    ground cumin
    1/2
    teaspoon
    ground cinnamon
    1/2
    teaspoon
    ground ginger
    1/2
    teaspoon
    paprika
    1/4
    teaspoon
    cayenne pepper
    16
    ounces
    canned chickpeas, drained
    16
    ounces
    canned whole peeled tomatoes, finely chopped
    4
    cups
    chicken stock or broth
    2
    cups
    kale, chopped
    1/4
    cup
    mixed chopped cilantro and parsley
    *
    kosher salt and freshly ground black pepper
    Directions
    Heat the oil in a deep skillet over medium heat. Add the onion and cook, stirring, for 5 minutes.
    Add the garlic and cook another 2 minutes. Add the spices, stirring until fragrant. Add the chickpeas, stirring for 1 minute.
    Mix in the tomatoes, stirring, add the chicken stock and bring to a simmer. Simmer for 15 minutes.
    Add the kale and herbs. Stir and remove from the heat. Season with salt and pepper.

    The base number of servings for this recipe is 4
    OK

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