Recipe of Gordon Ramsay Moroccan Chickpea Soup

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, moroccan chickpea soup. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Moroccan Chickpea Soup is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Moroccan Chickpea Soup is something that I have loved my whole life. They are nice and they look wonderful.

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

The ingredients needed to make Moroccan Chickpea Soup:

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

Steps 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. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!