Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, moroccan chickpea soup. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Moroccan Chickpea Soup is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Moroccan Chickpea Soup is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. 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:
- Prepare fennel bulbs, diced
- Get medium onion, diced
- Get Olive oil
- Make ready garlic, minced
- Make ready fresh Turmeric root, minced
- Make ready fresh Ginger root, minced
- Take Cilantro stalks, minced
- Make ready whole coriander
- Take whole cumin seeds
- Prepare anise seed (optional)
- Prepare vegetable stock
- Make ready roasted diced tomatoes
- Make ready chickpeas, rinsed and drained
- Prepare packed fresh spinach, chopped
- Get fresh cilantro leaves chopped
- Get onion powder
- Prepare smoked paprika
- Get kosher salt (give or take to taste)
- Get Harissa blend spice, or crushed chilies (adjust according to heat preference)
- Get 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 special food moroccan chickpea soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
