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Moroccan Chickpea Soup
Moroccan Chickpea Soup

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We hope you got benefit from reading it, now let’s go back to moroccan chickpea soup recipe. To make moroccan chickpea soup you need 20 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Moroccan Chickpea Soup:
  1. Use 2 fennel bulbs, diced
  2. Prepare 1 medium onion, diced
  3. Prepare 1 Tbsp Olive oil
  4. Prepare 2 cloves garlic, minced
  5. Provide 1 Tbsp fresh Turmeric root, minced
  6. You need 1 Tbsp fresh Ginger root, minced
  7. Prepare 1 Tbsp Cilantro stalks, minced
  8. Take 2 tsp whole coriander
  9. Use 2 tsp whole cumin seeds
  10. Take 1 tsp anise seed (optional)
  11. You need 4-5 cups vegetable stock
  12. You need 1 can roasted diced tomatoes
  13. Provide 1 can chickpeas, rinsed and drained
  14. Prepare 2 cups packed fresh spinach, chopped
  15. Take 1/4 cup fresh cilantro leaves chopped
  16. Provide 1 Tbsp onion powder
  17. Get 1 tsp smoked paprika
  18. Provide 1 tsp kosher salt (give or take to taste)
  19. Provide 1 tsp Harissa blend spice, or crushed chilies (adjust according to heat preference)
  20. You need 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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