Moroccan Chickpea Soup
Moroccan Chickpea Soup

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, moroccan chickpea soup. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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

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

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. Prepare 2 cloves garlic, minced
  5. Make ready 1 Tbsp fresh Turmeric root, minced
  6. Make ready 1 Tbsp fresh Ginger root, minced
  7. Prepare 1 Tbsp Cilantro stalks, minced
  8. Prepare 2 tsp whole coriander
  9. Make ready 2 tsp whole cumin seeds
  10. Take 1 tsp anise seed (optional)
  11. Get 4-5 cups vegetable stock
  12. Get 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. 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. Take 1 tsp Harissa blend spice, or crushed chilies (adjust according to heat preference)
  20. Take 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. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!