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The ingredients needed to cook Moroccan Chickpea Soup:
- You need 2 fennel bulbs, diced
- Get 1 medium onion, diced
- Provide 1 Tbsp Olive oil
- Take 2 cloves garlic, minced
- Take 1 Tbsp fresh Turmeric root, minced
- Provide 1 Tbsp fresh Ginger root, minced
- Get 1 Tbsp Cilantro stalks, minced
- You need 2 tsp whole coriander
- You need 2 tsp whole cumin seeds
- Take 1 tsp anise seed (optional)
- Prepare 4-5 cups vegetable stock
- Prepare 1 can roasted diced tomatoes
- You need 1 can chickpeas, rinsed and drained
- Prepare 2 cups packed fresh spinach, chopped
- Get 1/4 cup fresh cilantro leaves chopped
- Prepare 1 Tbsp onion powder
- Take 1 tsp smoked paprika
- Provide 1 tsp kosher salt (give or take to taste)
- You need 1 tsp Harissa blend spice, or crushed chilies (adjust according to heat preference)
- Get Plain Yoghurt for garnish (plain coconut yoghurt for vegan option)
Steps to make Moroccan Chickpea Soup:
- Toast whole coriander, cumin and anise seeds in dry frying pan until fragrant. Set aside to cool.
- 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.
- Grind whole toasted spices in mortar and pestle until mostly smooth. Add to pot and stir.
- 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.
- Add chickpeas to pot, and simmer covered for 10 mins.
- Add spinach and cilantro to pot and let simmer for 2-3 minutes. Add salt to taste.
- 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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