Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, moroccan chickpea soup. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Moroccan Chickpea Soup is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Moroccan Chickpea Soup is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook moroccan chickpea soup using 20 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Moroccan Chickpea Soup:
- Get 2 fennel bulbs, diced
- Prepare 1 medium onion, diced
- Prepare 1 Tbsp Olive oil
- Get 2 cloves garlic, minced
- Get 1 Tbsp fresh Turmeric root, minced
- Take 1 Tbsp fresh Ginger root, minced
- Prepare 1 Tbsp Cilantro stalks, minced
- Get 2 tsp whole coriander
- Prepare 2 tsp whole cumin seeds
- Take 1 tsp anise seed (optional)
- Get 4-5 cups vegetable stock
- Prepare 1 can roasted diced tomatoes
- Make ready 1 can chickpeas, rinsed and drained
- Make ready 2 cups packed fresh spinach, chopped
- Take 1/4 cup fresh cilantro leaves chopped
- Prepare 1 Tbsp onion powder
- Make ready 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)
- Get 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 is going to wrap this up for this exceptional food moroccan chickpea soup recipe. Thank you very much for reading. I am confident you will 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!
