Easiest Way to Make Super Quick Homemade Moroccan Chickpea Soup

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, moroccan chickpea soup. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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

To get started with this recipe, we must first prepare a few ingredients. You can cook 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. Get fennel bulbs, diced
2. Get medium onion, diced
3. Take Olive oil
4. Take garlic, minced
5. Make ready fresh Turmeric root, minced
6. Get fresh Ginger root, minced
7. Prepare Cilantro stalks, minced
8. Make ready whole coriander
9. Make ready whole cumin seeds
10. Get anise seed (optional)
11. Take vegetable stock
12. Prepare roasted diced tomatoes
13. Take chickpeas, rinsed and drained
14. Take packed fresh spinach, chopped
15. Prepare fresh cilantro leaves chopped
16. Get onion powder
17. Take smoked paprika
18. Make ready kosher salt (give or take to taste)
19. Take Harissa blend spice, or crushed chilies (adjust according to heat preference)
20. Take 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’s going to wrap this up for this exceptional food moroccan chickpea soup recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!