Moroccan Chickpea Soup
Moroccan Chickpea Soup

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, moroccan chickpea soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Moroccan Chickpea Soup is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Moroccan Chickpea Soup is something which I’ve loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Moroccan Chickpea Soup:
  1. Make ready 2 fennel bulbs, diced
  2. Get 1 medium onion, diced
  3. Get 1 Tbsp Olive oil
  4. Make ready 2 cloves garlic, minced
  5. Take 1 Tbsp fresh Turmeric root, minced
  6. Make ready 1 Tbsp fresh Ginger root, minced
  7. Get 1 Tbsp Cilantro stalks, minced
  8. Take 2 tsp whole coriander
  9. Prepare 2 tsp whole cumin seeds
  10. Take 1 tsp anise seed (optional)
  11. Make ready 4-5 cups vegetable stock
  12. Prepare 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. Prepare 1 Tbsp onion powder
  17. Make ready 1 tsp smoked paprika
  18. Make ready 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. Make ready 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’s going to wrap this up with this special food moroccan chickpea soup recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!