Easiest Way to Make Perfect Moroccan Chickpea Soup

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, moroccan chickpea soup. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Moroccan Chickpea Soup is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Moroccan Chickpea Soup is something that I have loved my entire life.

To begin 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 cook that.

The ingredients needed to make Moroccan Chickpea Soup:

1. Take 2 fennel bulbs, diced
2. Take 1 medium onion, diced
3. Take 1 Tbsp Olive oil
4. Make ready 2 cloves garlic, minced
5. Take 1 Tbsp fresh Turmeric root, minced
6. Take 1 Tbsp fresh Ginger root, minced
7. Make ready 1 Tbsp Cilantro stalks, minced
8. Make ready 2 tsp whole coriander
9. Prepare 2 tsp whole cumin seeds
10. Take 1 tsp anise seed (optional)
11. Make ready 4-5 cups vegetable stock
12. Make ready 1 can roasted diced tomatoes
13. Make ready 1 can chickpeas, rinsed and drained
14. Take 2 cups packed fresh spinach, chopped
15. Make ready 1/4 cup fresh cilantro leaves chopped
16. Prepare 1 Tbsp onion powder
17. Make ready 1 tsp smoked paprika
18. Take 1 tsp kosher salt (give or take to taste)
19. Prepare 1 tsp Harissa blend spice, or crushed chilies (adjust according to heat preference)
20. Get 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’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!