Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, moroccan chickpea soup. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Moroccan Chickpea Soup is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Moroccan Chickpea Soup is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to 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:
Prepare 2 fennel bulbs, diced
Get 1 medium onion, diced
Make ready 1 Tbsp Olive oil
Prepare 2 cloves garlic, minced
Get 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
Prepare 2 tsp whole cumin seeds
Get 1 tsp anise seed (optional)
Prepare 4-5 cups vegetable stock
Prepare 1 can roasted diced tomatoes
Take 1 can chickpeas, rinsed and drained
Get 2 cups packed fresh spinach, chopped
Take 1/4 cup fresh cilantro leaves chopped
Get 1 Tbsp onion powder
Prepare 1 tsp smoked paprika
Prepare 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)
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.
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