Simple Way to Make Perfect Moroccan Chickpea Soup

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, moroccan chickpea soup. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Moroccan Chickpea Soup is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Moroccan Chickpea Soup is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook moroccan chickpea soup using 20 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Moroccan Chickpea Soup:

1. Make ready 2 fennel bulbs, diced
2. Get 1 medium onion, diced
3. Prepare 1 Tbsp Olive oil
4. Prepare 2 cloves garlic, minced
5. Take 1 Tbsp fresh Turmeric root, minced
6. Prepare 1 Tbsp fresh Ginger root, minced
7. Take 1 Tbsp Cilantro stalks, minced
8. Take 2 tsp whole coriander
9. Take 2 tsp whole cumin seeds
10. Take 1 tsp anise seed (optional)
11. Take 4-5 cups vegetable stock
12. Prepare 1 can roasted diced tomatoes
13. Take 1 can chickpeas, rinsed and drained
14. Prepare 2 cups packed fresh spinach, chopped
15. Take 1/4 cup fresh cilantro leaves chopped
16. Get 1 Tbsp onion powder
17. Get 1 tsp smoked paprika
18. Take 1 tsp kosher salt (give or take to taste)
19. Get 1 tsp 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 special food moroccan chickpea soup recipe. Thanks so much for reading. 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 save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!