Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, moroccan chickpea soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Moroccan Chickpea Soup is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Moroccan Chickpea Soup is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook moroccan chickpea soup using 20 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Moroccan Chickpea Soup:
- Get fennel bulbs, diced
- Prepare medium onion, diced
- Take Olive oil
- Prepare garlic, minced
- Make ready fresh Turmeric root, minced
- Make ready fresh Ginger root, minced
- Take Cilantro stalks, minced
- Prepare whole coriander
- Take whole cumin seeds
- Take anise seed (optional)
- Prepare vegetable stock
- Make ready roasted diced tomatoes
- Get chickpeas, rinsed and drained
- Make ready packed fresh spinach, chopped
- Get fresh cilantro leaves chopped
- Prepare onion powder
- Make ready smoked paprika
- Take kosher salt (give or take to taste)
- Prepare Harissa blend spice, or crushed chilies (adjust according to heat preference)
- Take 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 it up for this exceptional food moroccan chickpea soup recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
