Moroccan Chickpea Soup
Moroccan Chickpea Soup

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, moroccan chickpea soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Moroccan Chickpea Soup is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Moroccan Chickpea Soup is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular 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 it.

The ingredients needed to make Moroccan Chickpea Soup:
  1. Prepare 2 fennel bulbs, diced
  2. Take 1 medium onion, diced
  3. Get 1 Tbsp Olive oil
  4. Prepare 2 cloves garlic, minced
  5. Make ready 1 Tbsp fresh Turmeric root, minced
  6. Prepare 1 Tbsp fresh Ginger root, minced
  7. Take 1 Tbsp Cilantro stalks, minced
  8. Take 2 tsp whole coriander
  9. Take 2 tsp whole cumin seeds
  10. Make ready 1 tsp anise seed (optional)
  11. Prepare 4-5 cups vegetable stock
  12. Get 1 can roasted diced tomatoes
  13. Get 1 can chickpeas, rinsed and drained
  14. Make ready 2 cups packed fresh spinach, chopped
  15. Prepare 1/4 cup fresh cilantro leaves chopped
  16. Make ready 1 Tbsp onion powder
  17. Get 1 tsp smoked paprika
  18. Prepare 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. 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.

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