Recipe: Appetizing Moroccan Chickpea Soup

Moroccan Chickpea Soup. Heat olive oil in a large pot over medium-high heat. Add spices and saute a minute. Bring to a boil, then reduce heat and simmer,.

In a large pot, heat olive oil over medium-high heat. Add onion, garlic, cinnamon, paprika, cumin and cayenne. Add tomatoes, chickpeas, vegetable broth and sugar. You can have Moroccan Chickpea Soup using 20 ingredients and 7 steps. Here is how you cook it.

Ingredients of Moroccan Chickpea Soup

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

This vegan Moroccan chickpea soup is an easy and delicious soup packed with chickpeas, potatoes, and plenty of spices. It's a great soup to reheat throughout the week for easy lunches! A simple but flavorful chickpea soup, spiced with typical Moroccan spices like cumin, paprika, and cinnamon. Harira soup is a hearty tomato-based Moroccan soup made with legumes like lentils and chickpeas, fresh herbs, and warm spices including turmeric, cumin and cinnamon.

Moroccan Chickpea Soup instructions

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..

It is typically thickened with broken vermicelli pasta or rice. DIRECTIONS In large heavy saucepan or dutch oven, melt butter over medium heat. Moroccan Chickpea and Lentil Soup (Harira) This Moroccan chickpea and lentil soup (harira) is hearty and delicious. You can adapt it to make it vegan by substituting the chicken broth for vegetable broth. Turmeric, cumin, and paprika are the main spices.