Simple Way to Prepare Ultimate Moroccan Chickpea Soup

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going 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 is gonna smell and look delicious.

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

To begin with this particular recipe, we must prepare a few ingredients. 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:

1. Take 2 fennel bulbs, diced
2. Make ready 1 medium onion, diced
3. Prepare 1 Tbsp Olive oil
4. Get 2 cloves garlic, minced
5. Make ready 1 Tbsp fresh Turmeric root, minced
6. Prepare 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. Get 1 tsp anise seed (optional)
11. Take 4-5 cups vegetable stock
12. Take 1 can roasted diced tomatoes
13. Make ready 1 can chickpeas, rinsed and drained
14. Get 2 cups packed fresh spinach, chopped
15. Get 1/4 cup fresh cilantro leaves chopped
16. Take 1 Tbsp onion powder
17. Get 1 tsp smoked paprika
18. Prepare 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. Get 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 this up with this special food moroccan chickpea soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!