Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, moroccan chickpea soup. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Moroccan Chickpea Soup is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Moroccan Chickpea Soup is something that I’ve loved my whole life. They’re fine and they look wonderful.
Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute. Bring to a boil, then reduce heat and simmer,.
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:
- Make ready 2 fennel bulbs, diced
- Make ready 1 medium onion, diced
- Get 1 Tbsp Olive oil
- Make ready 2 cloves garlic, minced
- Take 1 Tbsp fresh Turmeric root, minced
- Prepare 1 Tbsp fresh Ginger root, minced
- Make ready 1 Tbsp Cilantro stalks, minced
- Take 2 tsp whole coriander
- Make ready 2 tsp whole cumin seeds
- Make ready 1 tsp anise seed (optional)
- Get 4-5 cups vegetable stock
- Take 1 can roasted diced tomatoes
- Take 1 can chickpeas, rinsed and drained
- Prepare 2 cups packed fresh spinach, chopped
- Take 1⁄4 cup fresh cilantro leaves chopped
- Prepare 1 Tbsp onion powder
- Prepare 1 tsp smoked paprika
- Get 1 tsp kosher salt (give or take to taste)
- Make ready 1 tsp Harissa blend spice, or crushed chilies (adjust according to heat preference)
- Get Plain Yoghurt for garnish (plain coconut yoghurt for vegan option)
Add tomatoes, chickpeas, vegetable broth and sugar. This vegan Moroccan chickpea soup is an easy and delicious soup packed with chickpeas, potatoes, and plenty of spices. It's a great soup to reheat throughout the week for easy lunches! This authentic Moroccan chickpea soup recipe is one of our favourite chickpea soup recipes.
Instructions 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.
It's a great soup to reheat throughout the week for easy lunches! This authentic Moroccan chickpea soup recipe is one of our favourite chickpea soup recipes. It makes a warming, hearty bowl of soup that's a meal in itself - particularly when served with some oven-fresh flatbread. Moroccan Chickpea and Lentil Soup (Harira) This Moroccan chickpea and lentil soup (harira) is hearty and delicious. You can adapt it to make it vegan by substituting the chicken broth for vegetable broth.
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