Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, moroccan chickpea soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Moroccan Chickpea Soup is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Moroccan Chickpea Soup is something that I have loved my whole life. They are nice and they look wonderful.

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

So that’s going to wrap this up for this special food moroccan chickpea soup recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!