Women's Health Moroccan Soup

I came across this recipe in my Women's Health magazine and thought it was a keeper. It turned out fantastic, and was a really quick and healthy meal.

4 cups chicken broth (or use vegetable)
2 cups cooked chickpeas
1 small can (14.5 oz) diced tomatoes
1 small jar artichokes, drained and chopped
1/2 t cinnamon
1/2 t basil
1/2 t oregano
1/4 t cayenne
sea salt and freshly ground black pepper to taste
fresh lemon juice to taste
couple handfuls fresh baby spinach

Bring everything (except spinach) to a simmer in large soup pot over medium low heat. Simmer for about 20 minutes. Stir in spinach and cook another 5 minutes or so.

I served the soup with homemade feta pita bread.http://media-files.gather.com/images/d655/d232/d746/d224/d96/f3/full.jpg

Comments

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