Recipe of Quick Moroccan Chickpea Soup

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, moroccan chickpea soup. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Moroccan Chickpea Soup is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Moroccan Chickpea Soup is something that I have loved my whole life.

To begin with this particular recipe, we have to 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:

1. Make ready 2 fennel bulbs, diced
2. Take 1 medium onion, diced
3. Prepare 1 Tbsp Olive oil
4. Take 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. Get 2 tsp whole cumin seeds
10. Prepare 1 tsp anise seed (optional)
11. Get 4-5 cups vegetable stock
12. Take 1 can roasted diced tomatoes
13. Make ready 1 can chickpeas, rinsed and drained
14. Take 2 cups packed fresh spinach, chopped
15. Prepare 1/4 cup fresh cilantro leaves chopped
16. Make ready 1 Tbsp onion powder
17. Take 1 tsp smoked paprika
18. Make ready 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. Prepare 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 exceptional food moroccan chickpea soup recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!