Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, moroccan chickpea soup. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Moroccan Chickpea Soup is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Moroccan Chickpea Soup is something which I have loved my whole life.
To begin with this 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 it.
The ingredients needed to make Moroccan Chickpea Soup:
- Prepare 2 fennel bulbs, diced
- Prepare 1 medium onion, diced
- Get 1 Tbsp Olive oil
- Make ready 2 cloves garlic, minced
- Make ready 1 Tbsp fresh Turmeric root, minced
- Get 1 Tbsp fresh Ginger root, minced
- Take 1 Tbsp Cilantro stalks, minced
- Make ready 2 tsp whole coriander
- Prepare 2 tsp whole cumin seeds
- Make ready 1 tsp anise seed (optional)
- Get 4-5 cups vegetable stock
- Make ready 1 can roasted diced tomatoes
- Take 1 can chickpeas, rinsed and drained
- Take 2 cups packed fresh spinach, chopped
- Get 1/4 cup fresh cilantro leaves chopped
- Prepare 1 Tbsp onion powder
- Get 1 tsp smoked paprika
- Prepare 1 tsp kosher salt (give or take to taste)
- Make ready 1 tsp Harissa blend spice, or crushed chilies (adjust according to heat preference)
- Make ready Plain Yoghurt for garnish (plain coconut yoghurt for vegan option)
Steps to make Moroccan Chickpea Soup:
- Toast whole coriander, cumin and anise seeds in dry frying pan until fragrant. Set aside to cool.
- 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.
- Grind whole toasted spices in mortar and pestle until mostly smooth. Add to pot and stir.
- 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.
- Add chickpeas to pot, and simmer covered for 10 mins.
- Add spinach and cilantro to pot and let simmer for 2-3 minutes. Add salt to taste.
- 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 for this exceptional food moroccan chickpea soup recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
