Moroccan Chickpea Soup
Moroccan Chickpea Soup

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, moroccan chickpea soup. One of my favorites. This time, I am going to 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 foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Moroccan Chickpea Soup is something which I’ve loved my entire life. They are fine and they look fantastic.

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 it.

The ingredients needed to make Moroccan Chickpea Soup:
  1. Take 2 fennel bulbs, diced
  2. Get 1 medium onion, diced
  3. Make ready 1 Tbsp Olive oil
  4. Make ready 2 cloves garlic, minced
  5. Prepare 1 Tbsp fresh Turmeric root, minced
  6. Make ready 1 Tbsp fresh Ginger root, minced
  7. Prepare 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. Make ready 4-5 cups vegetable stock
  12. Take 1 can roasted diced tomatoes
  13. Make ready 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. Make ready 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. Make ready 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 it up for this exceptional food moroccan chickpea soup recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!