Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, moroccan chickpea soup. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Moroccan Chickpea Soup is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Moroccan Chickpea Soup is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must 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
- Take 1 medium onion, diced
- Prepare 1 Tbsp Olive oil
- Prepare 2 cloves garlic, minced
- Take 1 Tbsp fresh Turmeric root, minced
- Get 1 Tbsp fresh Ginger root, minced
- Prepare 1 Tbsp Cilantro stalks, minced
- Get 2 tsp whole coriander
- Prepare 2 tsp whole cumin seeds
- Get 1 tsp anise seed (optional)
- Prepare 4-5 cups vegetable stock
- Take 1 can roasted diced tomatoes
- Prepare 1 can chickpeas, rinsed and drained
- Prepare 2 cups packed fresh spinach, chopped
- Make ready 1/4 cup fresh cilantro leaves chopped
- Get 1 Tbsp onion powder
- Get 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)
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 this up for this special food moroccan chickpea soup recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
