It’s been awhile since I’ve have chickpeas.
I cut out beans from my diet quite some time ago due to reacting to salicylates which are a compounds found in foods from plants: most fruit, some vegetables, herbs, spices, tea and flavour additives. For example, citrus fruit, berries, tomato sauce and mint flavouring are naturally high in salicylates and so are processed foods with those flavours. Many beans and legumes also contain them.
Salicylates are also found in medications, fragrances, industrial chemicals, plastics and some pesticides, and can cause adverse effects when inhaled as well as eaten.
After suffering with a ton of food sensitivities and intolerances and trying to follow a mainly vegetarian diet almost 4 years, my health unfortunately started to suffer.
My digestive system was not happy and it hurt to eat.
After much elimination I found I functioned much better without beans. I took the time to heal my gut, focus on increasing my fat intake and I introduced meat back into my diet.
I follow what I like to call The Qualitarian Diet. For me, it’s not about following just ONE type of diet, ie. raw, vegan or paleo; it’s really about incorporating different parts and aspects from these diets into what works best for me.
So if I feel like beans, I eat them. If I feel like sitting down to a strictly raw meal, then I will. If I want to enjoy a delicious roasted chicken, so be it. I listen to my body, what it wants and choose QUALITY always.
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And now… onto this incredible Moroccan Chickpea Soup.
The spice blend is so fragrant and healing and really adds so much flavour to this dish.
With the protein and fiber from the chickpeas, you’ll be full and satisfied.
I find this soup is even better the next day after all the spices have had time to meld together.
Hope you enjoy it as much as I do!
- 1 large onion, medium diced
- 5 to 6 cloves garlic, finely chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 heaping teaspoon sweet or smoked paprika
- 1 (14.5-ounce) can organic chopped tomatoes
- 2 398ml cans organic chickpeas, drained and rinsed well (I use Eden Organic)
- 1 quart organic low sodium vegetable or chicken broth
- 1 teaspoon coconut sugar
- Olive oil, butter or ghee
- Sea Salt
- Freshly ground black pepper
- 1 (5-ounce) package pre-washed organic baby spinach
- Heat olive oil/butter/ghee in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur.
- Add spices and saute a minute or so.
- Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well.
- Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
- Bring to a simmer, then lower heat and gently simmer for 35-40 minutes.
- Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot.
- Stir in the spinach and let heat through until wilted, just a couple minutes.
- Season again, to taste, with salt and pepper.
- Serve soup hot and drizzle lightly with extra-virgin olive oil, if desired
- Enjoy!
Curried Butternut Squash Soup
