Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, moroccan chickpea soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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Moroccan Chickpea Soup is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Moroccan Chickpea Soup is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. 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:

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

Home » Main Meals Recipes » Soup Recipes » Moroccan Chickpea Soup with Roasted Chickpeas. Moroccan Chickpea Soup with Roasted Chickpeas. 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.

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.

That's a hard balance to find in vegan food, so this is a great dinner option that all comes in a single bowl. 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.

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