Moroccan Spiced Chickpea Soup

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Delicious! I would eat this for breakfast. : I didn't change anything, except I cooked the chickpeas the day before. It came out just a tad runny so I cooked it longer, and then blended with immersion blender. Served with dollop of sour cream. Will share!

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This was excellent. I gave it 4 stars because I made quite a few changes. I used fresh chopped tomatoes, diced carrots, doubled the spices (except for the cinnamon and also added about a tsp of tumeric and 2 whole cloves. I also added a splash of Malbec and used frozen chopped spinach instead of fresh. Someone recommended lemon zest and I added this at the end which really made the dish. I also omitted the sugar and instead added a pat of butter to make it richer. (I was tempted to use homemade chicken stock but our dinner guests were vegetarian...maybe next time

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Amazing! I just made this over the weekend. I used two cans of chickpeas, low sodium vegetable broth, and no salt added diced tomatoes. I doubled the amount of cumin (I like it spicy and also added about 1/2 cup each of diced carrots and red pepper. I too, added some fresh lemon at the end and it came out sooo good! This is definitely a keeper!

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this was amazing....i substituted smoked paprika (hot pimenton for the cayenne and sweet paprika and it added much depth and smokiness. I also halved the cinnamon, added more cumin, and a hefty squeeze of lemon at the end....very happy with the product...smoky, spicy, aromatic, filling and HEALTHY!

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Very tasty! Even my meat-lover husband enjoyed it! I used only 1 can of chick peas and 2 cups chicken broth but the frozen spinach and frozen diced chicken added enough water to make it perfect!

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I ladle this over a scoop or two of Israeli couscous, am a non-vegetarian, and this is one of my favorite winter recipes!

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SO delicious and healthy! Really glad I made a double batch, which froze well. I also added 1 lb of ground turkey breast to make it a heartier meal. It's nice with chopped fresh mint on top and garlic naan bread from whole foods on the side and to dunk. I didn't have enough chickpeas so I substituted a can of kidney beans which was nice.

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Didn't have very high expectations for this soup whle making it but boy was I wrong. The entire family loved it, even my son who thinks dinner isn't dinner if it isn't meat. Read the reviews, cut the cinnamon in half, increased the cumin and cayenne. Added some lemon juice at the end of cooking and blended part of the soup. Yum - next time I will double the recipe as the four of us ate every bit.

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Loved the flavors. Followed the recipe exactly except for the cayenne pepper. I only used a pinch. Will definitely make it again.

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Just had this soup for about the 15th time so thought I should review it. First off, I am a serious carnivore, so the fact that I love something meatless so much is amazing. My only alteration to the recipe is that I cut most of it by about 1/3 (1 can chickpeas, 1/2 can tomatoes, etc to make a large single serving, but I only cut the spices by less than 1/2 - using heaping 1/2 tsps of cinnamon, cumin and paprika and cooking for less time. Love the spice combo. If these are typical flavors of Moroccan food, I need to try more of it.