How to Cook Perfect Moroccan Chickpea Soup

Moroccan Chickpea Soup.

Moroccan Chickpea Soup highly diverse and have ideal sense that unique. Several types of Moroccan Chickpea Soup recipes are also adequate easy to process and do not take lengthy. Even though not everybody likes Moroccan Chickpea Soup food, now few people are getting attached and like the sundry Moroccan Chickpea Soup foods on hand. This could be seen of the number of restaurants that provide Moroccan Chickpea Soup as one of the dishes. You can have Moroccan Chickpea Soup using 20 ingredients and 7 steps. Here is how you cook that.

Ingredients of Moroccan Chickpea Soup

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