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Before you jump to Moroccan Chickpea Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Healthy eating is nowadays a lot more popular than in the past and rightfully so. Poor diet is a contributing factor in illnesses such as heart disease and hypertension which can place a drain on the economy. Everywhere you look, people are encouraging you to live a more healthy way of life but but then, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. A lot of people typically think that healthy diets demand a great deal of work and will significantly alter the way they live and eat. In reality, though, just making a couple of minor changes can positively impact everyday eating habits.
These types of changes can be done with all types of foods and can apply to the oils you cook in and the spread you put on bread. For example, monounsaturated fat such as olive oil can be helpful in offsetting the bad cholesterol in your diet. It is also a good source of Vitamin E which has numerous benefits and is also good for your skin. Even though you may already eat a lot of fruits and veggies, you may want to consider how fresh they are. If you decide to eat organic foods, you can avoid the problem of eating crops that may have been sprayed with toxic pesticides. Finding a local supplier of fresh fruits and veggies will give you the choice of eating foods that still contain virtually all of the nutrients which are oftentimes lost when produce has been kept in storage before selling it.
Obviously, it’s not difficult to begin integrating healthy eating into your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to moroccan chickpea soup recipe. You can cook moroccan chickpea soup using 20 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to make Moroccan Chickpea Soup:
- Provide 2 fennel bulbs, diced
- Prepare 1 medium onion, diced
- Prepare 1 Tbsp Olive oil
- Get 2 cloves garlic, minced
- Get 1 Tbsp fresh Turmeric root, minced
- Use 1 Tbsp fresh Ginger root, minced
- Provide 1 Tbsp Cilantro stalks, minced
- Take 2 tsp whole coriander
- Take 2 tsp whole cumin seeds
- Use 1 tsp anise seed (optional)
- You need 4-5 cups vegetable stock
- Provide 1 can roasted diced tomatoes
- Use 1 can chickpeas, rinsed and drained
- Take 2 cups packed fresh spinach, chopped
- Prepare 1/4 cup fresh cilantro leaves chopped
- Get 1 Tbsp onion powder
- Prepare 1 tsp smoked paprika
- You need 1 tsp kosher salt (give or take to taste)
- You need 1 tsp Harissa blend spice, or crushed chilies (adjust according to heat preference)
- Get Plain Yoghurt for garnish (plain coconut yoghurt for vegan option)
Steps to make Moroccan Chickpea Soup:
- Toast whole coriander, cumin and anise seeds in dry frying pan until fragrant. Set aside to cool.
- 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.
- Grind whole toasted spices in mortar and pestle until mostly smooth. Add to pot and stir.
- 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.
- Add chickpeas to pot, and simmer covered for 10 mins.
- Add spinach and cilantro to pot and let simmer for 2-3 minutes. Add salt to taste.
- 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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