Moroccan Chickpea Stew

Soup. Dammit but I love soup. You get so much for so very little…..

I organized a Stone Soup at the office back in early December, and my department-mates loved it so much, we’ve got an informal ‘Soup Wednesday’ going. One of the gals left her crockpot in the kitchen, and each week someone says, “hey, let’s do such and such this week” – and away we go! Wednesdays are an insane day in my profession, and typically we can’t even get a lunch hour – so this has become quite the awesome tradition. But I digress…..

I was a-Googlin’ for something different and interesting to make next week, and stumbled across the idea of a chickpea soup with Moroccan spices. So, I cobbled together what I liked about all the recipes and what I knew I had on-hand, and gave this a shot for a Friday dinner. Oh, is this good. So, so good. It was maybe 10 minutes of actual work, and about 40 to simmer. The house smelled incredible. And on a chilly night, the warmth of the soup with that gorgeous combination of smoked paprika, cumin and cinnamon? Pure heaven. Make this right now – you prolly have the ingredients in the pantry. I even used my cheap-o Trader Joe’s smoked paprika, not the good Spanish stuff. If you don’t have that, just use regular (sweet) paprika.

I drizzled mine with extra-virgin olive oil, Himself did a dollop of plain Greek yogurt and some cilantro. Some grilled Greek-style pita or a sliced baguette would go superbly with this.

Enjoy! I’m serious – go make this right now. I’m going to try it in the crockpot next Wednesday at the office – wish me luck!

Moroccan Chickpea Stew
Serves 2 seriously hungry people, or not-so-hungry plus leftovers

In your soup pot, saute:
2 Tbsp. olive oil
¼ white onion, diced
3-4 celery ribs, in soup-sized chunks
3-4 carrots, in soup-sized chunks
After a couple minutes, add in:
3 cloves garlic, chopped
2 Tbsp. pimenton ahumado
1 tsp. Cumin
1 tsp. cinnamon
¼ c. tomato paste
After a couple minutes, add in:
1 (14.5oz) can diced tomatoes
1 (14.5oz) can chickpeas, drained
2 quarts chicken (or vegetable) broth
Simmer for 30 minutes, then use a potato masher and smoosh one side of the pot and add:
1 c. frozen chopped spinach (no need to thaw before)
Simmer 10 more and soup is on, betches!

Serve with: Greek yogurt & Fresh coriander (cilantro), or XVOO, or a squeeze of fresh lemon.

Revision 1/28 – Oops! Forgot the nutritional info! According to the VeryWell.com calorie calculator, if you get 3 servings out of this, each serving has:
323 calories
12.7 g fat
693mg sodium
42.1g carbs (12.5g fiber!)
12.2g protein
and 30% of your iron and 23% potassium for the day

Caldo de Verduras con Chochoyotes

Hey, now. That was quite the hiaitus. I used up my December creative juices on a tamalada and 80 dozen cookies and was enjoying myself so much I forgot to take pictures. This was great for me, but sad for the blog.
So, happy new year! It’s a cold, grey, windy day for the first time in weeks. Which means soup at our house. Caldo de verduras con chochoyotes, to be precise. (Vegetable soup with corn flour dumplings.)

I can just hear you – cho-cho-what? Funny story, that one. Last fall I was making some veggie soup. I grew up with dumplings on stew, and I started to wonder if they had a similar tradition in Mexico – short answer, yes! And I discovered a really awesome blog in the process! (Go check it out!)
With a really fun-to-say name, this is a double win. How can you not smile when you say chochoyote. I mean, come on!
Ready to play?

Caldo de verduras con chochoyotes
serves: 4-6

For the soup:
2 Tbsp. olive oil
½ small white onion, large dice
3 carrots, peeled and in soup-sized discs
4 ribs celery, in soup-sized chunks
2 zucchini, in soup-sized chunks
3 garlic cloves, coarsly chopped
1 can low sodium diced tomatoes
4 quarts chicken (or vegetable) broth
1/4 packet menudo soup spices Or, about 2 Tbsp. (NOT the ground kind, the dried leafy kind.)
Briefly saute the chopped veg in the oil in a large soup pot. Then add in the tomatoes, broth and spices. Turn to medium-low. This is going to look sparse at first – like a LOT of broth and so few veg. The dumplings will absorb a lot of the liquid, and act as a thickener, too. It will be lovely, swearsies.

Make the masa for the dumplings.
Mix 1 c. masa harina with ½ tsp. salt and ¾ c. warm tap water. This will make a thick crumbly mess. Add 2 Tbsp fat (bacon fat, lard, or crisco – bacon is the best) and with clean hands, knead the dough until it is combined. It should be firm and not sticky, like a play-do consistency. Roll it in to 4 logs about a 1.5” in diameter and 5” long. Cover and set aside at room temp for 20-30 minutes.

Meanwhile, the soup should be at a bare simmer. After the wait, take one of the masa logs, break it in to 5 even pieces and roll each one in to a ball. With your thumb (or an implement, I used the end of my lemon reamer because fingernail marks in the dumplings sick me out.) But I digress. So, put a dimple in each dough ball so that it looks like a little bowl, and gently place each one in the pot. Gently shake the pot to get them to submerge if needed. Don’t stir – they’re super fragile and will just come apart. Repeat this process until all the dumplings are in the pool.

Keep at a bare simmer for 20-30 mins. The soup will thicken and the dumplings will cook. Check for doneness by taking one out and slicing it in half; it should be the same color all the way through. If there’s an uncooked core, just simmer them for five more minutes and check again.

Serve like any Mexican-style caldo – with lime wedges and hot pepper, some oregano or cilantro , maybe some sliced radish – so everyone can season their bowl to their taste.

If you actually have leftovers of this, they won’t last long. This little bowl of love is like a veggie stew with tamales in it. You are going to LOVE this. I promise.

updated 01.22.18 – add “room temp” to resting the masa.