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Fast recipe ultimate Moroccan Chickpea Soup easy, tasty, practical.

20 ingredients, 7 steps, cooking Moroccan Chickpea Soup

Good Evening all, at this time you can cook recipe Moroccan Chickpea Soup with 20 ingredients and 7 steps. Below this is how to prepare, please read carefully.

In cooking there are some stages 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 not 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 all Moroccan Chickpea Soup

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

If all material requirements Moroccan Chickpea Soup it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.

Stages 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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