Recipe of Speedy Moroccan Chickpea Soup

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, moroccan chickpea soup. One of my favorites food recipes. This time, I’m gonna make it a 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 easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Moroccan Chickpea Soup is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. 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. Prepare 2 fennel bulbs, diced
2. Make ready 1 medium onion, diced
3. Make ready 1 Tbsp Olive oil
4. Make ready 2 cloves garlic, minced
5. Take 1 Tbsp fresh Turmeric root, minced
6. Make ready 1 Tbsp fresh Ginger root, minced
7. Make ready 1 Tbsp Cilantro stalks, minced
8. Get 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. Prepare 1 can roasted diced tomatoes
13. Prepare 1 can chickpeas, rinsed and drained
14. Take 2 cups packed fresh spinach, chopped
15. Get 1/4 cup fresh cilantro leaves chopped
16. Make ready 1 Tbsp onion powder
17. Prepare 1 tsp smoked paprika
18. Take 1 tsp kosher salt (give or take to taste)
19. Make ready 1 tsp Harissa blend spice, or crushed chilies (adjust according to heat preference)
20. Take Plain Yoghurt for garnish (plain coconut yoghurt for vegan option)

Instructions 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 is going to wrap this up for this special food moroccan chickpea soup recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!