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Being a bit on the prep side, I’ve been searching for recipes featuring beans, particularly garbanzos. This one has proven to be excellent! The combination of spices, and ease of preparation has made it a staple during the long winters here in Utah. Warning: Should be shared with those you love and love you!

Moroccan Spiced Chickpea Soup

Recipe courtesy Dave Lieberman

Prep Time: 10 min
Inactive Prep Time: 0 hr min
Cook Time: 1 hr 0 min

Level: Easy

Serves: 6 servings

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

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.

Here’s my favorite Bean recipe

Calico Beans

Fry and crumble 1 LB Bacon (save 3T drippings)

Saute 3 cups chopped Onions @ 5 minutes in the 3T drippings
Add 1/2 cup Ketchup, 1/4 cup Vinegar, 1/2T Dry Mustard, 3/4 cup brown sugar - Simmer for 15 minutes

Add:
2 large cans B&M Baked Beans (Bush’s, etc)
1 Can Butter Beans w/juice
1 can Lima Beans - Drained
1 can Kidney Beans - Drained

Bake in large casserole dish/ dutch oven - 1 Hour
(I usually cover for most of the baking)

I was never traumatized by Lima beans as a small child so I don’t ‘hate’ them like many do and the butter beans are large and funky (never had those as a kid either) but with a pound of bacon, the flavorful sauce and the various colorful beans in the dish it is a nice change from regular baked beans - just got to quell the quivering masses that shriek at those Limas....but then again, that’s OK - more beans for Me!

At potlucks over half won’t touch it but the rest come back for thirds.

For some reason (the ever-bean present ‘gas’) is not an issue with the calico beans - I think it’s the vinegar....

I like chickpeas, so I may have to give that one a try.

Ingredients

2 tablespoons dried savory
2 tablespoons dried rosemary
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried fennel seed

Directions

In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.

II. Herbs de Provence

1 teaspoon thyme
1 teaspoon summer savory
1/2 teaspoon lavender
1/4 teaspoon rosemary
1/2 teaspoon oregano or basil
1/4 teaspoon sage

Herbs de provence is best made with dried herbs as fresh herbs lose their flavour if the cooking is longer than about 20 minutes. This blend is excellent in soups, on potatoes, rice, pasta, fish, roasted vegetables or bread. Mix with 1/4 lb butter for a real treat.

III. Herbes de Provence

2 tsp thyme
1 tsp basil
1 tsp marjoram
1 tsp French tarragon
1 tsp rosemary
2 tsp summer savory
1 tsp fennel seeds
1 tsp lavender flowers

Place all ingredients in large bowl and crush with your fingers, (or place in spice grinder for powder).

***Note: Use dried herbs for Herbes de Provence***

Aromatic Chicken & Lentils
1 tablespoon oil 2 cups leeks -- chopped 2 cups raw sweet potatoes -- cubed 2 tomatoes -- peeled & chopped 1 tablespoon herbs de provence * 1/2 cup dry white wine	2 tablespoons tomato paste 2 teaspoons cinnamon 1 1/2 cups lentils 3 cups chicken broth 1 chicken -- skinned & cut up
Preheat oven to 400. In a large heavy oven proof casserole, heat the oil. Sauté the leeks, carrots, tomatoes and herbs de provence for 5 minutes. Stir in wine, tomato paste, cinnamon, lentils, and broth. Bury the chicken pieces in this mixture. Cover and bake 1 1/2 hours or until the chicken is cooked and the lentils are tender. Yield: 4 servings.