Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, moroccan chickpea soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Moroccan Chickpea Soup is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Moroccan Chickpea Soup is something which I’ve loved my whole life.
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. When the cold weather comes, it's definitely time to enjoy more soup.
To begin with this recipe, we have to first prepare a few ingredients. You can cook moroccan chickpea soup using 20 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Moroccan Chickpea Soup:
- Make ready 2 fennel bulbs, diced
- Take 1 medium onion, diced
- Prepare 1 Tbsp Olive oil
- Take 2 cloves garlic, minced
- Get 1 Tbsp fresh Turmeric root, minced
- Make ready 1 Tbsp fresh Ginger root, minced
- Get 1 Tbsp Cilantro stalks, minced
- Get 2 tsp whole coriander
- Take 2 tsp whole cumin seeds
- Get 1 tsp anise seed (optional)
- Get 4-5 cups vegetable stock
- Make ready 1 can roasted diced tomatoes
- Take 1 can chickpeas, rinsed and drained
- Get 2 cups packed fresh spinach, chopped
- Prepare 1/4 cup fresh cilantro leaves chopped
- Make ready 1 Tbsp onion powder
- Get 1 tsp smoked paprika
- Get 1 tsp kosher salt (give or take to taste)
- Prepare 1 tsp Harissa blend spice, or crushed chilies (adjust according to heat preference)
- Get 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. Tip in the cumin and fry for another minute. Make this Moroccan chickpea and lentil soup (harira) soon.
Steps 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.
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. Because this soup uses chickpeas as the base ingredient, it carries a heavy protein punch.
So that’s going to wrap this up for this exceptional food moroccan chickpea soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
