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
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach
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. (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.
19 comments:
wow another great recipe from your chicken Yum enjoy the cod, would you like to guest post some time on chow and chatter?
Rebecca
I've seen a few Moroccan recipes on the internet that reminded me of my trip to this country some 20 years ago. I have decided to try a few moroccan dishes like a tgine. I will include this soup to my list as it looks very comforting and healthy
I was lured by your intro concerning your relationship with the emulsion blender. LOL...I know what you mean.
The chickpea based soup looks and reads wonderfully. I'll have to Moroccanize my menu once and a while ;o)
Flavourful wishes,
Claudia
Let it be known that Hizzhonor Clint has convened court and has ruled that Braun is legally yours, possession being 90% of the law.
The chickpea soup looks really good, too.
Cough up the $25 plus 10 years interest and all will be forgiven. Surely if you are as into Indian food as you claim, then you are a believer in karma. And Clint, I usually like your comments but today you have disappointed me ;)
The last thing I want to do is disappoint. May I suggest we take a lesson from King Solomon?---cut the Braun in two pieces and you each can have half. :)
oh this soup looks amazing!
Clint - I liked your first answer WAYYY better! :)
I love pureed soups, but always end up using a different tool (blender, food processor or food mill) because every time I try with the emersion blender, I end up with soup all over the place! I would guess that it's operator error for sure! ha.
Anyway, your soup looks delicious...love the spices/spiciness!
I love love love my immersion blender, aka, Braun :) So much more efficient than using the standard blender! I love how you are obsessed with the chickpea :) I made your baked chickpeas again tonight, and they are always a hit!
I dont have an immersion blender. I always dump the hot soup into a plastic food processor. It looks very handy, much safer too.
I think that I actually have a Braun as well and yeah. I have no desire to part with it anytime soon. Especially not when there are moroccan chickpea soups to be made! Sounds delicious.
Great soup recipe. I too use any excuse to use my immersion blender. Fall is the perfect time.
Plan B
I'm not a lawyer but I have stayed at a Holiday Inn Express and I say that the blender is yours.
GREAT looking soup!
Clint is very wise:) The hand blender has found a home with my sister....it's happiest with her.However, she better make me a great dinner to make amends. Chilean Sea Bass? Fillet?
I love the spices in this recipe..sounds so good!
This soup looks delicious! Perfect for these cool fall evenings I'm finally getting!
I love that you have such a deep relationship with your Braun. Good kitchen tools are like family members, aren't they? And the soup looks incredible - all those flavors! Thanks for sharing!
Interesting... tough choice regarding common law :)
Fantastic recipe for the soup...delightful :)
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