How To Make Moroccan Chickpea Soup

how to make Moroccan Chickpea Soup by Heather Kidd easy guide with photo anda video recipe


6 servings

  1. 2 fennel bulbs, diced

  2. 1 medium onion, diced

  3. 1 Tbsp Olive oil

  4. 2 cloves garlic, minced

  5. 1 Tbsp fresh Turmeric root, minced

  6. 1 Tbsp fresh Ginger root, minced

  7. 1 Tbsp Cilantro stalks, minced

  8. 2 tsp whole coriander

  9. 2 tsp whole cumin seeds

  10. 1 tsp anise seed (optional)

  11. 4-5 cups vegetable stock

  12. 1 can roasted diced tomatoes

  13. 1 can chickpeas, rinsed and drained

  14. 2 cups packed fresh spinach, chopped

  15. 1/4 cup fresh cilantro leaves chopped

  16. 1 Tbsp onion powder

  17. 1 tsp smoked paprika

  18. 1 tsp kosher salt (give or take to taste)

  19. 1 tsp Harissa blend spice, or crushed chilies (adjust according to heat preference)

  20. Plain Yoghurt for garnish (plain coconut yoghurt for vegan option)


  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.


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