Update, Cooking Recipe Moroccan Chickpea Soup Delicious and Healthy

Simple cooking ultimate Moroccan Chickpea Soup easy, yummy, practical.

20 ingredients, 7 steps, cooking Moroccan Chickpea Soup

Good Afternoon my mother, now you can cook recipe Moroccan Chickpea Soup with 20 ingredients and 7 steps. Below this is how to make it, please carefully carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 20 ingredients and 7 stages of easy cooking Moroccan Chickpea Soup.

Ingredients for Moroccan Chickpea Soup

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

If all composition Moroccan Chickpea Soup it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Process Cooking 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.
   
8. Finish and Enjoy.

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