Recipe of Homemade Moroccan Chickpea Soup

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, moroccan chickpea soup. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Moroccan Chickpea Soup is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Moroccan Chickpea Soup is something that I’ve loved my entire life.

To begin with this recipe, we must first 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:

1. Prepare fennel bulbs, diced
2. Get medium onion, diced
3. Make ready Olive oil
4. Make ready garlic, minced
5. Get fresh Turmeric root, minced
6. Get fresh Ginger root, minced
7. Get Cilantro stalks, minced
8. Get whole coriander
9. Make ready whole cumin seeds
10. Get anise seed (optional)
11. Make ready vegetable stock
12. Take roasted diced tomatoes
13. Take chickpeas, rinsed and drained
14. Get packed fresh spinach, chopped
15. Make ready fresh cilantro leaves chopped
16. Make ready onion powder
17. Prepare smoked paprika
18. Prepare kosher salt (give or take to taste)
19. Take 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 it up for this special food moroccan chickpea soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at 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. Go on get cooking!