Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, moroccan chickpea soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Moroccan Chickpea Soup is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Moroccan Chickpea Soup is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to 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:
- Prepare 2 fennel bulbs, diced
- Take 1 medium onion, diced
- Get 1 Tbsp Olive oil
- Make ready 2 cloves garlic, minced
- Take 1 Tbsp fresh Turmeric root, minced
- Get 1 Tbsp fresh Ginger root, minced
- Prepare 1 Tbsp Cilantro stalks, minced
- Take 2 tsp whole coriander
- Prepare 2 tsp whole cumin seeds
- Prepare 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
- Make ready 2 cups packed fresh spinach, chopped
- Make ready 1/4 cup fresh cilantro leaves chopped
- Make ready 1 Tbsp onion powder
- Make ready 1 tsp smoked paprika
- Get 1 tsp kosher salt (give or take to taste)
- Get 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. Thanks so much for reading. I’m sure that 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
