Recipe: Tasty Moroccan Chickpea Soup

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Before you jump to Moroccan Chickpea Soup recipe, you may want to read this short interesting healthy tips about Snacks that offer You Vitality.

Eating healthy foods tends to make all the difference in the way you feel. Whenever we eat more healthy foods and less of the bad ones we typically feel much better. A salad tends to make us feel better than a piece of pizza (physically in any case). Selecting healthier food choices can be tough when it’s snack time. Shopping for snacks can be a difficult task because you have a great number of options. There’s nothing like one of these healthy foods when you really need an energy-boosting snack food.

Foods made from whole grains are fantastic for a quick snack. A slice of whole wheat toast, for instance is a great snack in the morning. Eating on the run can be healthier with whole fiber chips and crackers. Choosing whole grain food items is always better than eating the processed grains we commonly find in our grocery stores.

There are lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Choosing to live a healthy way of life can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let’s go back to moroccan chickpea soup recipe. To make moroccan chickpea soup you need 20 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Moroccan Chickpea Soup:

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

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..

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