Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, moroccan chickpea soup. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Moroccan Chickpea Soup is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Moroccan Chickpea Soup is something which I have loved my entire life. They are fine and they look fantastic.
Soup so good we couldn't hide it in a can. Bring high-quality ingredients and flavors to your pantry. Heat oil in a large stockpot over medium-high heat.
To get started with this recipe, we must prepare a few ingredients. You can cook moroccan chickpea soup using 20 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Moroccan Chickpea Soup:
- Get fennel bulbs, diced
- Take medium onion, diced
- Get Olive oil
- Get garlic, minced
- Get fresh Turmeric root, minced
- Make ready fresh Ginger root, minced
- Get Cilantro stalks, minced
- Take whole coriander
- Prepare whole cumin seeds
- Take anise seed (optional)
- Take vegetable stock
- Prepare roasted diced tomatoes
- Get chickpeas, rinsed and drained
- Take packed fresh spinach, chopped
- Make ready fresh cilantro leaves chopped
- Make ready onion powder
- Get smoked paprika
- Get kosher salt (give or take to taste)
- Make ready Harissa blend spice, or crushed chilies (adjust according to heat preference)
- Make ready Plain Yoghurt for garnish (plain coconut yoghurt for vegan option)
Moroccan Chickpea Soup with Roasted Chickpeas. For that reason, this is both a Moroccan Chickpea Soup and a Moroccan Garbonzo Bean Soup. Because this soup uses chickpeas as the base ingredient, it carries a heavy protein punch. That's a hard balance to find in vegan food, so this is a great dinner option that all comes in a single bowl.
Steps 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.
This protein-packed Moroccan Chickpea Soup is healthy, hearty, and very filling! Make this Moroccan chickpea and lentil soup (harira) soon. The rich flavors and aromas of this recipe will make you swoon. Turmeric, cumin, paprika and a dash of cinnamon will create a beautiful flavor. This soup is vegan, but you can add meat (lamb) to it to make it even richer.
So that is going to wrap this up with this exceptional food moroccan chickpea soup recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
