This soup originated in Morocco, where home cooks usually use spinach. But I’ve adapted it to include the abundant wild beet greens that grow in my yard. It’s rich, satisfying, and vegan. Part of it’s charm is that the greens are added last to each bowl. This keeps the greens’ flavor fresh.
Chickpea and Beet Greens Soup
A satisfying winter soup with chickpeas and beet greens
- 1/4 cup olive oil
- 1 medium onion (chopped coarsely)
- 4 peeled garlic cloves (minced)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (if liked, and more to taste)
- 2 cups crushed canned tomatoes
- 4 cups canned chickpeas (drained)
- 3 cups vegetable broth
- 1/2 teaspoon granulated sugar
- Salt and black pepper to taste
- 4 cups fresh (rinsed, drained and finely chopped wild or cultivated beet greens.)
- In a large pot, heat the olive oil. Use medium heat.
- Add the onion, garlic, cinnamon, paprika, cumin and optional cayenne.
- Cook, stirring occasionally, until the onions wilt.
- Add the tomatoes, chickpeas, broth, and sugar.
- Bring the soup to a boil, then reduce heat. Simmer, covered, 30-45 minutes.
- Season with salt and pepper. Stir and taste.
- While the soup cooks, finely chop the beet greens.
- Before serving, place equal amounts of chopped greens into 4 or 6 soup bowls. Ladle hot soup on top.
- Serve right away
Enjoy! Love this soup? We have 10 other soups for winter warmness, inspired by the Mediterranean and your journey to the East.
