Recipe of Jamie Oliver Moroccan Chickpea Soup

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, moroccan chickpea soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Moroccan Chickpea Soup is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Moroccan Chickpea Soup is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook moroccan chickpea soup using 20 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Moroccan Chickpea Soup:

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

So that’s going to wrap it up for this exceptional food moroccan chickpea soup recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!