Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, moroccan chickpea soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Moroccan Chickpea Soup is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Moroccan Chickpea Soup is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first 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:
- Make ready 2 fennel bulbs, diced
- Prepare 1 medium onion, diced
- Make ready 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
- Make ready 2 tsp whole coriander
- Make ready 2 tsp whole cumin seeds
- Get 1 tsp anise seed (optional)
- Make ready 4-5 cups vegetable stock
- Get 1 can roasted diced tomatoes
- Make ready 1 can chickpeas, rinsed and drained
- Take 2 cups packed fresh spinach, chopped
- Prepare 1/4 cup fresh cilantro leaves chopped
- Take 1 Tbsp onion powder
- Prepare 1 tsp smoked paprika
- Make ready 1 tsp kosher salt (give or take to taste)
- Prepare 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 is going to wrap it up for this exceptional food moroccan chickpea soup recipe. Thank you very much for reading. I’m confident you will 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 family, friends and colleague. Thanks again for reading. Go on get cooking!
