Moroccan Chickpea Soup
Moroccan Chickpea Soup

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, moroccan chickpea soup. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Moroccan Chickpea Soup is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Moroccan Chickpea Soup is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have moroccan chickpea soup using 20 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Moroccan Chickpea Soup:
  1. Get 2 fennel bulbs, diced
  2. Make ready 1 medium onion, diced
  3. Get 1 Tbsp Olive oil
  4. Take 2 cloves garlic, minced
  5. Take 1 Tbsp fresh Turmeric root, minced
  6. Get 1 Tbsp fresh Ginger root, minced
  7. Make ready 1 Tbsp Cilantro stalks, minced
  8. Get 2 tsp whole coriander
  9. Get 2 tsp whole cumin seeds
  10. Take 1 tsp anise seed (optional)
  11. Get 4-5 cups vegetable stock
  12. Make ready 1 can roasted diced tomatoes
  13. Prepare 1 can chickpeas, rinsed and drained
  14. Prepare 2 cups packed fresh spinach, chopped
  15. Make ready 1/4 cup fresh cilantro leaves chopped
  16. Take 1 Tbsp onion powder
  17. Get 1 tsp smoked paprika
  18. Take 1 tsp kosher salt (give or take to taste)
  19. Make ready 1 tsp Harissa blend spice, or crushed chilies (adjust according to heat preference)
  20. Take Plain Yoghurt for garnish (plain coconut yoghurt for vegan option)
Instructions to make Moroccan Chickpea Soup:
  1. Toast whole coriander, cumin and anise seeds in dry frying pan until fragrant. Set aside to cool.
  2. Sauté chopped onions and fennel in large Dutch oven over medium low heat with olive oil until translucent, about 5-10 mins. Add garlic, ginger, turmeric and cilantro stems. Stir until softened and fragrant, about 2 minutes.
  3. Grind whole toasted spices in mortar and pestle until mostly smooth. Add to pot and stir.
  4. Add can of tomatoes and vegetable stock, onion powder and paprika. Bring to boil and simmer covered for 20 mins. Meanwhile, drain and rinse chickpeas. Roll off skins if you desire.
  5. Add chickpeas to pot, and simmer covered for 10 mins.
  6. Add spinach and cilantro to pot and let simmer for 2-3 minutes. Add salt to taste.
  7. Ladle into bowls and garnish with a heaping tablespoon of yoghurt. Garnish with more chopped cilantro. Serve with flatbread or pita.

So that is going to wrap it up with this exceptional food moroccan chickpea soup recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!