Moroccan Chickpea Soup
Moroccan Chickpea Soup

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, moroccan chickpea soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Heat oil in a large stockpot over medium-high heat. This Moroccan Chickpea Soup is the perfect cold-weather dish. Thick and hot and full of flavorful spices, this soup is especially satisfying at the end of a winter's day.

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

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

This protein-packed Moroccan Chickpea Soup is healthy, hearty, and very filling! In large heavy saucepan or dutch oven, melt butter over medium heat. Add cinnamon, turmeric, salt, pepper, ginger, hot pepper sauce and saffron. Tip in the cumin and fry for another minute.

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.

Make this Moroccan chickpea and lentil soup (harira) soon. The rich flavors and aromas of this recipe will make you swoon. Turmeric, cumin, paprika and a dash of cinnamon will create a beautiful flavor. This soup is vegan, but you can add meat (lamb) to it to make it even richer. For that reason, this is both a Moroccan Chickpea Soup and a Moroccan Garbonzo Bean Soup.

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