Step-by-Step Guide to Make Super Quick Homemade Moroccan Chickpea Soup

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, moroccan chickpea soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Moroccan Chickpea Soup is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Moroccan Chickpea Soup is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook moroccan chickpea soup using 20 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Moroccan Chickpea Soup:

1. Prepare fennel bulbs, diced
2. Make ready medium onion, diced
3. Prepare Olive oil
4. Prepare garlic, minced
5. Get fresh Turmeric root, minced
6. Make ready fresh Ginger root, minced
7. Prepare Cilantro stalks, minced
8. Make ready whole coriander
9. Take whole cumin seeds
10. Make ready anise seed (optional)
11. Take vegetable stock
12. Prepare roasted diced tomatoes
13. Get chickpeas, rinsed and drained
14. Take packed fresh spinach, chopped
15. Make ready fresh cilantro leaves chopped
16. Take onion powder
17. Make ready smoked paprika
18. Make ready kosher salt (give or take to taste)
19. Make ready Harissa blend spice, or crushed chilies (adjust according to heat preference)
20. Get 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 with this exceptional food moroccan chickpea soup recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!