Saute 1 large diced onion and 6-8 cloves of chopped garlic in lots of olive oil until translucent.
Add 1 t cinnamon, 1.5 T cumin, a little cayenne pepper, and 1 T sweet paprika; simmer them all together for a minute or two.
Add a can of chopped tomatoes, 3 cans of drained and rinsed chickpeas, 4 C of chicken broth, a pinch of sugar, some salt and a ton of fresh black pepper.
Simmer for 45 minutes; use a potato masher or a cup or something to squish some of the chickpeas up in the pot.
Stir in some fresh spinach and serve.
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