Moroccan Chickpea Soup
Moroccan Chickpea Soup

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, moroccan chickpea soup. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Moroccan Chickpea Soup is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Moroccan Chickpea Soup is something which I have loved my entire life.

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

The ingredients needed to make Moroccan Chickpea Soup:
  1. Make ready 2 fennel bulbs, diced
  2. Prepare 1 medium onion, diced
  3. Get 1 Tbsp Olive oil
  4. Get 2 cloves garlic, minced
  5. Take 1 Tbsp fresh Turmeric root, minced
  6. Make ready 1 Tbsp fresh Ginger root, minced
  7. Prepare 1 Tbsp Cilantro stalks, minced
  8. Take 2 tsp whole coriander
  9. Make ready 2 tsp whole cumin seeds
  10. Make ready 1 tsp anise seed (optional)
  11. Get 4-5 cups vegetable stock
  12. Make ready 1 can roasted diced tomatoes
  13. Get 1 can chickpeas, rinsed and drained
  14. Make ready 2 cups packed fresh spinach, chopped
  15. Prepare 1/4 cup fresh cilantro leaves chopped
  16. Prepare 1 Tbsp onion powder
  17. Prepare 1 tsp smoked paprika
  18. Make ready 1 tsp kosher salt (give or take to taste)
  19. Prepare 1 tsp Harissa blend spice, or crushed chilies (adjust according to heat preference)
  20. Get Plain Yoghurt for garnish (plain coconut yoghurt for vegan option)
Steps 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 for this special food moroccan chickpea soup recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!