Moroccan Chickpea Soup
Moroccan Chickpea Soup

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, moroccan chickpea soup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Moroccan Chickpea Soup is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Moroccan Chickpea Soup is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook 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. Get 2 fennel bulbs, diced
  2. Get 1 medium onion, diced
  3. Prepare 1 Tbsp Olive oil
  4. Take 2 cloves garlic, minced
  5. Make ready 1 Tbsp fresh Turmeric root, minced
  6. Prepare 1 Tbsp fresh Ginger root, minced
  7. Make ready 1 Tbsp Cilantro stalks, minced
  8. Get 2 tsp whole coriander
  9. Prepare 2 tsp whole cumin seeds
  10. Get 1 tsp anise seed (optional)
  11. Prepare 4-5 cups vegetable stock
  12. Take 1 can roasted diced tomatoes
  13. Take 1 can chickpeas, rinsed and drained
  14. Take 2 cups packed fresh spinach, chopped
  15. Prepare 1/4 cup fresh cilantro leaves chopped
  16. Get 1 Tbsp onion powder
  17. Take 1 tsp smoked paprika
  18. Take 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 it up for this exceptional food moroccan chickpea soup recipe. Thank you very much for your time. 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, colleague and friends. Thank you for reading. Go on get cooking!