Recipe: Yummy Moroccan Chickpea Soup

Moroccan Chickpea Soup.

Moroccan Chickpea Soup highly diverse and own mind flavor that unique. Some kinds of Moroccan Chickpea Soup recipes are also adequate easy to process and do not pick up long. Although not everybody likes Moroccan Chickpea Soup food, nowadays several people are getting attached and like the sundry Moroccan Chickpea Soup foods available. This can be seen of the number of restaurants that supply Moroccan Chickpea Soup as one of the serving. You can have Moroccan Chickpea Soup using 20 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Moroccan Chickpea Soup

1. It's 2 of fennel bulbs, diced.
2. Prepare 1 of medium onion, diced.
3. It's 1 Tbsp of Olive oil.
4. Prepare 2 cloves of garlic, minced.
5. Prepare 1 Tbsp of fresh Turmeric root, minced.
6. It's 1 Tbsp of fresh Ginger root, minced.
7. You need 1 Tbsp of Cilantro stalks, minced.
8. You need 2 tsp of whole coriander.
9. Prepare 2 tsp of whole cumin seeds.
10. Prepare 1 tsp of anise seed (optional).
11. Prepare 4-5 cups of vegetable stock.
12. You need 1 can of roasted diced tomatoes.
13. You need 1 can of chickpeas, rinsed and drained.
14. Prepare 2 cups of packed fresh spinach, chopped.
15. It's 1/4 cup of fresh cilantro leaves chopped.
16. You need 1 Tbsp of onion powder.
17. Prepare 1 tsp of smoked paprika.
18. You need 1 tsp of kosher salt (give or take to taste).
19. You need 1 tsp of Harissa blend spice, or crushed chilies (adjust according to heat preference).
20. You need of Plain Yoghurt for garnish (plain coconut yoghurt for vegan option).

Moroccan Chickpea Soup step by step

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..

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