Moroccan Chickpea Soup
Moroccan Chickpea Soup

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, moroccan chickpea soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Moroccan Chickpea Soup is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Moroccan Chickpea Soup is something that I’ve loved my entire life. They are fine and they look fantastic.

Heat the olive oil in a large pot. Dice the onion and add to the pot with the oil. Home » Main Meals Recipes » Soup Recipes » Moroccan Chickpea Soup with Roasted Chickpeas.

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

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

In large heavy saucepan or dutch oven, melt butter over medium heat. Add cinnamon, turmeric, salt, pepper, ginger, hot pepper sauce and saffron. This protein-packed Moroccan Chickpea Soup is healthy, hearty, and very filling! For that reason, this is both a Moroccan Chickpea Soup and a Moroccan Garbonzo Bean Soup.

Steps 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.

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. Return the soup to a gentle simmer over medium. Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Enjoy this dump & start recipe for Moroccan style Chickpea Soup, that's hearty, healthy and full of flavor.

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