Moroccan Chickpea Soup
Moroccan Chickpea Soup

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, moroccan chickpea soup. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Moroccan Chickpea Soup is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Moroccan Chickpea Soup is something that I’ve loved my whole life.

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

The ingredients needed to make Moroccan Chickpea Soup:
  1. Make ready 2 fennel bulbs, diced
  2. Prepare 1 medium onion, diced
  3. Prepare 1 Tbsp Olive oil
  4. Get 2 cloves garlic, minced
  5. Get 1 Tbsp fresh Turmeric root, minced
  6. Get 1 Tbsp fresh Ginger root, minced
  7. Make ready 1 Tbsp Cilantro stalks, minced
  8. Make ready 2 tsp whole coriander
  9. Make ready 2 tsp whole cumin seeds
  10. Make ready 1 tsp anise seed (optional)
  11. Prepare 4-5 cups vegetable stock
  12. Prepare 1 can roasted diced tomatoes
  13. Take 1 can chickpeas, rinsed and drained
  14. Make ready 2 cups packed fresh spinach, chopped
  15. Take 1/4 cup fresh cilantro leaves chopped
  16. Take 1 Tbsp onion powder
  17. Make ready 1 tsp smoked paprika
  18. Prepare 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. Get 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 is going to wrap this up for this exceptional food moroccan chickpea soup recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!