Simple Way to Prepare Homemade Moroccan Chickpea Soup

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, moroccan chickpea soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Moroccan Chickpea Soup is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Moroccan Chickpea Soup is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to 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:

1. Prepare 2 fennel bulbs, diced
2. Prepare 1 medium onion, diced
3. Take 1 Tbsp Olive oil
4. Get 2 cloves garlic, minced
5. Make ready 1 Tbsp fresh Turmeric root, minced
6. Take 1 Tbsp fresh Ginger root, minced
7. Get 1 Tbsp Cilantro stalks, minced
8. Take 2 tsp whole coriander
9. Take 2 tsp whole cumin seeds
10. Take 1 tsp anise seed (optional)
11. Take 4-5 cups vegetable stock
12. Take 1 can roasted diced tomatoes
13. Take 1 can chickpeas, rinsed and drained
14. Get 2 cups packed fresh spinach, chopped
15. Prepare 1/4 cup fresh cilantro leaves chopped
16. Prepare 1 Tbsp onion powder
17. Take 1 tsp smoked paprika
18. Get 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. Prepare 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.

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