Hello, I am Clara. Today, I’m gonna show you how to prepare moroccan chickpea soup recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Moroccan Chickpea Soup Recipe
Moroccan Chickpea Soup is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Moroccan Chickpea Soup is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. 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:
- Prepare 2 fennel bulbs, diced
- Take 1 medium onion, diced
- Make ready 1 Tbsp Olive oil
- Get 2 cloves garlic, minced
- Make ready 1 Tbsp fresh Turmeric root, minced
- Make ready 1 Tbsp fresh Ginger root, minced
- Prepare 1 Tbsp Cilantro stalks, minced
- Take 2 tsp whole coriander
- Make ready 2 tsp whole cumin seeds
- Make ready 1 tsp anise seed (optional)
- Prepare 4-5 cups vegetable stock
- Prepare 1 can roasted diced tomatoes
- Get 1 can chickpeas, rinsed and drained
- Take 2 cups packed fresh spinach, chopped
- Prepare 1/4 cup fresh cilantro leaves chopped
- Prepare 1 Tbsp onion powder
- Take 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)
- Make ready 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 is going to wrap it up for this special dish moroccan chickpea soup recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more 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. Thank you for reading. Happy cooking.
