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The ingredients needed to make Moroccan Chickpea Soup:
- Prepare 2 fennel bulbs, diced
- Use 1 medium onion, diced
- Take 1 Tbsp Olive oil
- Prepare 2 cloves garlic, minced
- Prepare 1 Tbsp fresh Turmeric root, minced
- You need 1 Tbsp fresh Ginger root, minced
- Provide 1 Tbsp Cilantro stalks, minced
- Take 2 tsp whole coriander
- Prepare 2 tsp whole cumin seeds
- Get 1 tsp anise seed (optional)
- Provide 4-5 cups vegetable stock
- Provide 1 can roasted diced tomatoes
- Use 1 can chickpeas, rinsed and drained
- Take 2 cups packed fresh spinach, chopped
- Prepare 1/4 cup fresh cilantro leaves chopped
- Prepare 1 Tbsp onion powder
- You need 1 tsp smoked paprika
- Prepare 1 tsp kosher salt (give or take to taste)
- Take 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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