Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, moroccan chickpea soup. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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,.
Moroccan Chickpea Soup is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Moroccan Chickpea Soup is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first 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:
- Get 2 fennel bulbs, diced
- Take 1 medium onion, diced
- Make ready 1 Tbsp Olive oil
- Make ready 2 cloves garlic, minced
- Get 1 Tbsp fresh Turmeric root, minced
- Take 1 Tbsp fresh Ginger root, minced
- Make ready 1 Tbsp Cilantro stalks, minced
- Take 2 tsp whole coriander
- Get 2 tsp whole cumin seeds
- Prepare 1 tsp anise seed (optional)
- Get 4-5 cups vegetable stock
- Prepare 1 can roasted diced tomatoes
- Prepare 1 can chickpeas, rinsed and drained
- Prepare 2 cups packed fresh spinach, chopped
- Make ready 1⁄4 cup fresh cilantro leaves chopped
- Get 1 Tbsp onion powder
- Make ready 1 tsp smoked paprika
- Get 1 tsp kosher salt (give or take to taste)
- Get 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. I learnt to make this chickpea soup in a Marrakech kitchen over ten years ago and haven't tweaked a thing 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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