Slow Cooker Moroccan Chickpea Soup
Photo credit: jules via Flickr
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Ingredients
- 3 cans (15 oz.) chickpeas, drained and rinsed
- 1 medium onion, diced
- 2 stalks of celery, chopped
- 2 medium carrots, peeled and chopped
- 1 (15 oz.) can of diced tomatoes
- 1 quart of vegetable broth or chicken broth (low sodium)
- 6-8 cloves of garlic, minced
- 1 tsp. cinnamon
- 1 tsp. ground cumin
- ¼ tsp. cayenne pepper
- 1 teaspoon sweet paprika
- Salt and pepper to taste
- 9 oz. of pre-washed baby spinach
Slow Cooker Moroccan Chickpea Soup
Instructions
1. Place all ingredients in the slow cooker except for the spinach.
2. Cook on high for 4 hours on high or on low for 6 hours.
3. Put slow cooker on warm and stir in spinach until it wilts, about 3-5 minutes.
4. Serve warm and enjoy!
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