Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, moroccan chickpea soup. It is one of my favorites food recipes. For mine, I’m gonna make it a 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 easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Moroccan Chickpea Soup is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. 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:
- Prepare 2 fennel bulbs, diced
- Make ready 1 medium onion, diced
- Get 1 Tbsp Olive oil
- Make ready 2 cloves garlic, minced
- Make ready 1 Tbsp fresh Turmeric root, minced
- Make ready 1 Tbsp fresh Ginger root, minced
- Make ready 1 Tbsp Cilantro stalks, minced
- Make ready 2 tsp whole coriander
- Make ready 2 tsp whole cumin seeds
- Get 1 tsp anise seed (optional)
- Prepare 4-5 cups vegetable stock
- Prepare 1 can roasted diced tomatoes
- Make ready 1 can chickpeas, rinsed and drained
- Prepare 2 cups packed fresh spinach, chopped
- Take 1/4 cup fresh cilantro leaves chopped
- Prepare 1 Tbsp onion powder
- Get 1 tsp smoked paprika
- Prepare 1 tsp kosher salt (give or take to taste)
- Get 1 tsp Harissa blend spice, or crushed chilies (adjust according to heat preference)
- Take 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.
So that’s going to wrap it up for this special food moroccan chickpea soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!