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

Cinnamon Bun Scones

Butter, sugar, cinnamon - the three breakfast food groups.
Butter, sugar, cinnamon – the three breakfast food groups.

It is becoming apparent that I am mildly obsessed with scones. So much so, that I am contemplating giving them their own tab here on the Yum.

CBsconeCollage

These are delicious. Himself said they reminded him of an apple fritter (although there is no apple in there, just tons of butter and cinnamon.

CBcollage2c

For this swirl, you make your scone dough as usual, then roll it out and treat it like a cinnamon roll. This quick dough is more delicate than a yeast dough, though, so I needed to use my board blade to help roll it up, then slice it.
For the dough
2 c. AP flour, with 2 Tbsp reserved
¼ c. sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp. salt
8 Tbsp unsalted butter (This is one stick. 7T cold & cubed, 1 set aside and melted)
1 egg yolk
¾ c. buttermilk or a mixture of half plain yogurt/half milk
1 tsp. vanilla extract
For the filling
2 Tbsp. powdered sugar
1 Tbsp. cinnamon
For the glaze
1 c. powdered sugar
1 Tbsp fresh orange juice
Orange zest, if you like
Instructions
You’ll need 2 bowls, and preheat the oven to 400*; line a baking sheet with parchment.
In one bowl, whisk together the egg yolk, vanilla and buttermilk.
In the second bowl, mix together the dry ingredients.
Cut in the 7 Tbsp butter with a pastry cutter until it’s pea-sized.
Gently mix in your liquid – you’ll have a lumpy, mostly mixed mess.
Dust your pastry board with the reserved 2 Tbsp flour and dump the dough mess on it.
Gently press the dough together to get a mostly homogenous lump. You may need to dust the board with a little more flour.
Gently roll the dough to about 12” x 24”.
Spread with the melted butter, sprinkle with the cinnamon and the powdered sugar.
Gently roll the dough long ways like for cinnamon rolls.
Cut in to 1” pieces and arrange on your baking sheet at least ½” apart. (Flour your knife w/ each pass) You’ll need to gently push them back into a circular shape before baking.
Bake for about 15 minutes until golden.
While they are baking, whisk together the glaze.
When you take the scones out of the oven, brush them with the glaze immediately while they are still hot.
Once they cool, you can drizzle them with some more icing if you like the whole drizzled look.

Servings 12
Calories 221
Fat 9 g
Sodium 121 mg
Carbs 33 g
Protein 3 g