Moroccan Chickpea Soup
Moroccan Chickpea Soup

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, moroccan chickpea soup. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Moroccan Chickpea Soup is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Moroccan Chickpea Soup is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 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. Take fennel bulbs, diced
  2. Get medium onion, diced
  3. Get Olive oil
  4. Prepare garlic, minced
  5. Make ready fresh Turmeric root, minced
  6. Take fresh Ginger root, minced
  7. Make ready Cilantro stalks, minced
  8. Prepare whole coriander
  9. Take whole cumin seeds
  10. Get anise seed (optional)
  11. Make ready vegetable stock
  12. Prepare roasted diced tomatoes
  13. Take chickpeas, rinsed and drained
  14. Prepare packed fresh spinach, chopped
  15. Make ready fresh cilantro leaves chopped
  16. Prepare onion powder
  17. Prepare smoked paprika
  18. Get kosher salt (give or take to taste)
  19. Get 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 is going to wrap this up with this special food moroccan chickpea soup recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!