Morocco is one of those places I’ve always wanted to go to; of course, I mostly wanted to go because I liked the messed-up amalgam William Burroughs made of it in Naked Lunch.

(You have no idea how many times I’ve seen the film version. Partly because I have this weird thing for David Cronenberg, he of the masterful calmly psychotic voice, and partly again for Peter Weller, whose voice is none too shabby itself.) Anyway, since I’ve yet to go to Morocco or Tangier and experience the hashish or dark-eyed boys, this soup might be an acceptable substitute.

Mmm. Cinnamon: is there anything that it can’t make delicious? (It also saved my heinie when I made waffles the other morning and had to make a sweet topping on the fly.)

The key to making this sucker sumptuous are two things: spices and your handy-dandy immersion blender, i.e., a stick blender.  I have this thing about texture. Sometimes it works against my palate–calamari, mushrooms–and other times it’s very important. You don’t have to puree this soup–about 1/3 of it–but it makes a helluva difference.

Listen, I know the weather is getting warmer. But here in Atlanta, before the swelter of summer swings in, we are prone to procuring the possible unpalatable period. (Today I am big on alliteration.) So when the occasional chilly night creeps by, this soup will be your friend.

Of course, if you live in a place where it’s already fairly warm and likely to stay that way, it’s a good soup too because it isn’t heavy with cream or milk. The mouthfeel comes from your friend, the immersion blender.

Moroccan Chickpea Soup

2 Tbl. olive oil

1 small onion, chopped

2 cloves garlic, minced

1/2 tsp. cinnamon

1/2 tsp. paprika

1/2 tsp. ground cumin

1 pinch of cayenne pepper

1 15 oz. can diced tomatoes

2 15 oz. cans chickpeas, drained

3 cups vegetable broth

1/2 tsp. sugar

salt & pepper to taste

4 cups packed fresh spinach, thinly sliced

In a large pot, heat olive oil over medium-high heat. Add onion, garlic, and spices. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add tomatoes, chickpeas, vegetable broth and sugar. Simmer for 45 minutes. Remove from heat and use immersion blender to puree a little bit of it–about 1/3. You can use a food processor or blender, but be careful as soup is hot.

To serve, place a generous handful of spinach on the bottom of a bowl. Ladle hot soup over spinach.