Hello, I am Jane. Today, I’m gonna show you how to prepare moroccan chickpea soup recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Moroccan Chickpea Soup Recipe
Moroccan Chickpea Soup is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Moroccan Chickpea Soup is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have moroccan chickpea soup using 20 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Moroccan Chickpea Soup:
- Make ready 2 fennel bulbs, diced
- Make ready 1 medium onion, diced
- Prepare 1 Tbsp Olive oil
- Prepare 2 cloves garlic, minced
- Prepare 1 Tbsp fresh Turmeric root, minced
- Get 1 Tbsp fresh Ginger root, minced
- Take 1 Tbsp Cilantro stalks, minced
- Prepare 2 tsp whole coriander
- Make ready 2 tsp whole cumin seeds
- Prepare 1 tsp anise seed (optional)
- Prepare 4-5 cups vegetable stock
- Get 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
- Make ready 1 tsp smoked paprika
- Get 1 tsp kosher salt (give or take to taste)
- Take 1 tsp Harissa blend spice, or crushed chilies (adjust according to heat preference)
- Prepare 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’s going to wrap it up for this special dish moroccan chickpea soup recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
