Step-by-Step Guide to Prepare Quick Moroccan Chickpea Soup

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, moroccan chickpea soup. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Moroccan Chickpea Soup is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Moroccan Chickpea Soup is something which I have loved my whole life. They’re nice and they look fantastic.

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 cook it.

The ingredients needed to make Moroccan Chickpea Soup:

1. Take fennel bulbs, diced
2. Prepare medium onion, diced
3. Take Olive oil
4. Take garlic, minced
5. Take fresh Turmeric root, minced
6. Make ready fresh Ginger root, minced
7. Make ready Cilantro stalks, minced
8. Take whole coriander
9. Get whole cumin seeds
10. Take anise seed (optional)
11. Take vegetable stock
12. Prepare roasted diced tomatoes
13. Prepare chickpeas, rinsed and drained
14. Take packed fresh spinach, chopped
15. Prepare fresh cilantro leaves chopped
16. Get onion powder
17. Get smoked paprika
18. Take kosher salt (give or take to taste)
19. Take 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.

So that’s going to wrap it up for this exceptional food moroccan chickpea soup recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!