Moroccan Spiced Chickpea Soup

After laying out in the sun and relaxing by the pool on this wonderful Sunday, I came in to make wonderful dinner. Mmmm, I knew Patrick would like it!

Moroccan Spiced Chickpea Soup

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for garnish
• 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
• 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
• Kosher salt
• Freshly ground black pepper
• 1 (5-ounce) package pre-washed baby spinach
• Rice (well I added the rice and only one can of chickpeas)

Directions

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. 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.

Oh, and I made Roasted Garlic and White Bean Hummus (It was really good)!

Ingredients

• garlic
• 1 can Great Northern beans
• 1/3 to 1/2 cup water
• 1/4 cup olive oil (plus extra to drizzle on top)
• 1/4 cup tahini
• Salt & pepper
• 3 tablespoons lemon juice
• chopped fresh rosemary

Instructions

In a food processor, combine the white beans, cooking liquid or water, olive oil, tahini, salt and pepper, garlic, rosemary, and lemon juice. Blend well. Serve with roasted or raw vegetables, pita chips or pita bread, or a loaf of crusty whole wheat bread.

Tijuana Torta and Moroccan Israeli Couscous with Roasted Vegetables

Here are my dinner dishes from Wednesday and Thursday:

Tijuana Torta

INGREDIENTS

• 1 15-ounce can black beans, or pinto beans, rinsed (see Note)
• 3 tablespoons prepared salsa
• 1 tablespoon chopped pickled jalapeño
• 1/2 teaspoon ground cumin
• 1 ripe avocado, pitted
• 2 tablespoons minced onion
• 1 tablespoon lime juice
• 1 16- to 20-inch-long baguette, preferably whole-grain
• 1 1/3 cups shredded green cabbage

PREPARATION

1. Mash beans, salsa, jalapeño and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.
2. Cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull out most of the soft bread from the center so you’re left with mostly crust. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches. Cut each in half and serve.

TIPS & NOTES

• Make Ahead Tip: Cover and refrigerate the bean mixture (Step 1) for up to 3 days.

• Note: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (This recipe is analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

(I USED SPINACH INSTEAD OF CABBAGE AND A ROLL INSTEAD OF A BAGUETTE, AND I DID NOT HAVE JALEPENOS.)

Moroccan Israeli Couscous with Roasted Vegetables

Ingredients:

• 1 Tablespoon olive oil
• 1 onion, diced
• 2 small cloves garlic, minced
• 1 red bell pepper, chopped
• 1/2 cup grape tomatoes, halved
• 3 cups vegetable broth
• 1 can chickpeas (garbanzo beans)
• 2 cups uncooked israeli (pearl) couscous
• 1 Tablespoon lime juice
• 1 teaspoon cumin
• 1/2 teaspoon curry powder
• 1/2 teaspoon cinnamon
• 1 teaspoon salt, or to taste

Preheat oven to 400º

1. Pour chopped peppers and tomatoes on a foil-lined cookie sheet and drizzle them with olive oil, salt, and pepper. Place sheet in the oven for 25 minutes.

2. Add 2 1/2 cups vegetable broth to a medium pot and bring to a boil. Once boiling, add the couscous. Cover and remove from heat. Let stand 5-7 minutes or until couscous is soft. Fluff with a fork.

3. Meanwhile, heat the 2 Tbs olive oil in a large pot over medium heat; sauté onion and garlic until golden. Add the spices and lime juice and sauté 2-3 minutes. Transfer the cooked couscous to the pot and add another 1/2 cup vegetable broth. Simmer until the sauce thickens while making sure the couscous does not get overly dried out (add an extra 1/4 cup broth if necessary).

3. After the 25 minute roasting time is up, remove the roasted tomatoes and pepper from the oven. Carefully spoon from the tray to the couscous pot and mix. Serve piping hot!

(I HAD A FLAVORED COUSCOUS MIX AND SO CHANGED THE SPICES.)