Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, moroccan chickpea soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Moroccan Chickpea Soup is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Moroccan Chickpea Soup is something that I have loved my whole life. They are fine and they look wonderful.
To begin 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 cook it.
The ingredients needed to make Moroccan Chickpea Soup:
- Make ready 2 fennel bulbs, diced
- Get 1 medium onion, diced
- Prepare 1 Tbsp Olive oil
- Get 2 cloves garlic, minced
- Prepare 1 Tbsp fresh Turmeric root, minced
- Take 1 Tbsp fresh Ginger root, minced
- Prepare 1 Tbsp Cilantro stalks, minced
- Get 2 tsp whole coriander
- Prepare 2 tsp whole cumin seeds
- Get 1 tsp anise seed (optional)
- Get 4-5 cups vegetable stock
- Take 1 can roasted diced tomatoes
- Get 1 can chickpeas, rinsed and drained
- Make ready 2 cups packed fresh spinach, chopped
- Get 1/4 cup fresh cilantro leaves chopped
- Get 1 Tbsp onion powder
- Take 1 tsp smoked paprika
- Make ready 1 tsp kosher salt (give or take to taste)
- Take 1 tsp Harissa blend spice, or crushed chilies (adjust according to heat preference)
- Make ready Plain Yoghurt for garnish (plain coconut yoghurt for vegan option)
Steps to make Moroccan Chickpea Soup:
- Toast whole coriander, cumin and anise seeds in dry frying pan until fragrant. Set aside to cool.
- 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.
- Grind whole toasted spices in mortar and pestle until mostly smooth. Add to pot and stir.
- 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.
- Add chickpeas to pot, and simmer covered for 10 mins.
- Add spinach and cilantro to pot and let simmer for 2-3 minutes. Add salt to taste.
- 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 this up for this special food moroccan chickpea soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There is 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!