Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, moroccan chickpea soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Moroccan Chickpea Soup is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Moroccan Chickpea Soup is something that I’ve loved my whole life.
To begin with this recipe, we must 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:
- Take 2 fennel bulbs, diced
- Make ready 1 medium onion, diced
- Get 1 Tbsp Olive oil
- Take 2 cloves garlic, minced
- Prepare 1 Tbsp fresh Turmeric root, minced
- Get 1 Tbsp fresh Ginger root, minced
- Get 1 Tbsp Cilantro stalks, minced
- Prepare 2 tsp whole coriander
- Prepare 2 tsp whole cumin seeds
- Take 1 tsp anise seed (optional)
- Prepare 4-5 cups vegetable stock
- Get 1 can roasted diced tomatoes
- Get 1 can chickpeas, rinsed and drained
- Take 2 cups packed fresh spinach, chopped
- Get 1/4 cup fresh cilantro leaves chopped
- Get 1 Tbsp onion powder
- Take 1 tsp smoked paprika
- Get 1 tsp kosher salt (give or take to taste)
- Take 1 tsp Harissa blend spice, or crushed chilies (adjust according to heat preference)
- Take 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 it up for this special food moroccan chickpea soup recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
