Moroccan Chickpea Soup
55 mins (prep 10, cooking 45)
14 ingredients
6 servings
Clipped from the AJC, this recipe is from Cafe Intermezzo in Dunwoody, GA. A hint of cinnamon and cumin gives this simple soup its exotic aroma. Instead of adding the spinach to the pot, Chef Todd Wilczewski likes to add it to each bowl and pour the hot soup over it, just to wilt it. Note: for a slightly thicker base and to help the flavors meld, puree about a third of the soup in a blender and then return it to the soup pot.

Categories:  <-60-mins , easy , 3-steps-or-less , beans , soups-&-stews , chickpeas~garbanzos , time-to-make ,
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Serving Size (288.58 g)
Servings 6
Amount per Serving
Calories 574.18 Calories from Fat 122.4
% Daily Value *
Total Fat 13.6g 125.56%
Saturated Fat 1.59g 47.59%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 520.24mg 130.06%
Total Carbohydrate 89.22g 178.44%
Dietary Fiber 25.31 g 607.38%
Sugars 16.69 g %
Protein 28.03g 336.35%
Vitamin A 2315.78IU% Vitamin C 11.61mg%
Calcium 173.11mg% Iron 9.49mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground cumin, diced tomatoes, fresh ground pepper