Hello, I am Elise. Today, I will show you a way to make moroccan chickpea soup recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a 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 popular of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Moroccan Chickpea Soup is something which I’ve loved my entire life.
To get started with this particular recipe, we have to 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:
- Make ready 2 fennel bulbs, diced
- Make ready 1 medium onion, diced
- Get 1 Tbsp Olive oil
- Get 2 cloves garlic, minced
- Take 1 Tbsp fresh Turmeric root, minced
- Get 1 Tbsp fresh Ginger root, minced
- Prepare 1 Tbsp Cilantro stalks, minced
- Prepare 2 tsp whole coriander
- Make ready 2 tsp whole cumin seeds
- Make ready 1 tsp anise seed (optional)
- Take 4-5 cups vegetable stock
- Get 1 can roasted diced tomatoes
- Take 1 can chickpeas, rinsed and drained
- Make ready 2 cups packed fresh spinach, chopped
- Make ready 1/4 cup fresh cilantro leaves chopped
- Get 1 Tbsp onion powder
- Take 1 tsp smoked paprika
- Take 1 tsp kosher salt (give or take to taste)
- Get 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’s going to wrap this up with this exceptional dish moroccan chickpea soup recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
