Moroccan Chickpea Soup
Moroccan Chickpea Soup

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, moroccan chickpea soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Moroccan Chickpea Soup is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Moroccan Chickpea Soup is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have 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. Prepare 1 medium onion, diced
  3. Take 1 Tbsp Olive oil
  4. Get 2 cloves garlic, minced
  5. Get 1 Tbsp fresh Turmeric root, minced
  6. Prepare 1 Tbsp fresh Ginger root, minced
  7. Get 1 Tbsp Cilantro stalks, minced
  8. Make ready 2 tsp whole coriander
  9. Prepare 2 tsp whole cumin seeds
  10. Take 1 tsp anise seed (optional)
  11. Get 4-5 cups vegetable stock
  12. Prepare 1 can roasted diced tomatoes
  13. Make ready 1 can chickpeas, rinsed and drained
  14. Get 2 cups packed fresh spinach, chopped
  15. Prepare 1/4 cup fresh cilantro leaves chopped
  16. Prepare 1 Tbsp onion powder
  17. Get 1 tsp smoked paprika
  18. Take 1 tsp kosher salt (give or take to taste)
  19. Take 1 tsp Harissa blend spice, or crushed chilies (adjust according to heat preference)
  20. Prepare 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.

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