Ingredients
- ●¼ cup olive oil
- ●1 large onion, finely chopped
- ●4 large cloves garlic, crushed
- ●2 tablespoons tomato paste
- ●1 teaspoon ground cinnamon
- ●½ teaspoon smoked paprika
- ●½ teaspoon ground turmeric
- ●3 cans (15 ounces each) chickpeas, rinsed and drained
- ●4 cups water
- ●4 MAGGI Vegetable Flavor Bouillon Cubes
- ●1 can (14.5 ounces) chopped tomatoes, drained
- ●1 teaspoon granulated sugar
- ●2 small zucchini, chopped (about 1 cup)
- ●2/3 cup (about 5 ounces) baby spinach
Bouillon
Make It
Step 1
Heat oil in large, heavy-duty saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until tender. Add tomato paste, cinnamon, paprika and turmeric. Cook, stirring frequently, for 3 minutes. Stir in chickpeas, water, bouillon, chopped tomatoes and sugar. Bring to a boil. Reduce heat to medium-low and cook for 35 minutes.
Step 2
Scoop out about 1 cup chickpeas from soup; set aside. With a potato masher, mash up the chickpeas in the saucepan. Add whole chickpeas back to soup. Add zucchini to soup.
Step 3
Cook for 15 minutes or until zucchini is al dente.
Step 4
Remove from heat. Stir in spinach.
