It's been a while. We're already half way through November and Christmas is around the corner. We have slowly started to decorate our apartment and picking out our favorite Christmas tunes. Last year we celebrated in Bali, Indonesia, which was different to say the least. So this year we feel as if we can start celebrating earlier than usual and enjoy every bit of Icelandic Christmas we can!
One of the good things about cold temperatures is all the warm comfort food. So today I wanted to share with you our new favorite recipe, Moroccan Chickpea soup! It's both ridiculously good and super healthy. My favorite combination. Packed with protein from the chickpeas and vitamins A & K from fresh spinach, this soup is packed with nutrients and healthy ingredients.
1-2 tablespoon coconut oil
1 large onion, diced
3 cloves of garlic, minced
6 cups cooked chickpeas, drained
2-3 cups of diced tomatoes
1 cup of chopped rucola
1 vegetable stock cube
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon cayenne pepper (less if you don't like it so spicy)
1 teaspoon salt
1/2 teaspoon pepper
3 packed cups fresh, roughly chopped spinach
Drizzle of extra virgin olive oil, optional
Melt the coconut oil in a soup pot on medium heat. Add onions and garlic and saute about 5-7 minutes, until onions are softened and slightly translucent. Add the chickpeas, tomatoes, rucola, spices and 2-3 cups of water. Stir to combine, and simmer on low heat for about 30 minutes. While simmering, wash your fresh spinach and roughly chop it into bite-sized pieces. When 30 minutes is up, taste a test bite and check the tenderness of the chickpeas. They should be soft, with a slight toothiness when bitten. If they're still a little firm, throw the soup on for another 10 minutes to soften them up. Once the soup is ready to be served, add spinach and stir. Serve with a drizzle of extra virgin olive oil. Enjoy!