Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, moroccan chickpea soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Moroccan Chickpea Soup is one of the most popular of recent viral meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Moroccan Chickpea Soup is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have moroccan chickpea soup using 20 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Moroccan Chickpea Soup:
- Prepare 2 fennel bulbs, diced
- Prepare 1 medium onion, diced
- Get 1 Tbsp Olive oil
- Prepare 2 cloves garlic, minced
- Take 1 Tbsp fresh Turmeric root, minced
- Prepare 1 Tbsp fresh Ginger root, minced
- Get 1 Tbsp Cilantro stalks, minced
- Make ready 2 tsp whole coriander
- Get 2 tsp whole cumin seeds
- Prepare 1 tsp anise seed (optional)
- Prepare 4-5 cups vegetable stock
- Prepare 1 can roasted diced tomatoes
- Prepare 1 can chickpeas, rinsed and drained
- Make ready 2 cups packed fresh spinach, chopped
- Take 1/4 cup fresh cilantro leaves chopped
- Make ready 1 Tbsp onion powder
- Get 1 tsp smoked paprika
- Make ready 1 tsp kosher salt (give or take to taste)
- Make ready 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)
Instructions 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 special food moroccan chickpea soup recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this webpage in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading, I hope this site becomes “the place to be” when it comes to moroccan chickpea soup cooking. Go on get cooking!
