Moroccan Carrot and Cumin Soup with Toasted Chickpeas
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Ingredients
- 700 g carrots, roughly chopped
- 1 onion, roughly chopped
- 2 garlic cloves
- 2 tsp ground cumin
- 1 tsp ground ginger
- 400 g chickpeas, drained and rinsed
- 900 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 278 kcal
- Protein
- 10 g
- Carbohydrate
- 32.1 g
- of which sugars
- 13.1 g
- Fat
- 10.2 g
- of which saturates
- 1.3 g
- Fibre
- 11.7 g
- Salt
- 2.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 1 tablespoon of the olive oil in a large saucepan and cook the onion for 5 minutes, then add the garlic and half the ground cumin and cook for 1 minute.
- 2
Add the carrots and vegetable stock, cover and simmer for 20 minutes, until the carrots are completely tender.
- 3
Meanwhile, pat the chickpeas dry and toss with the remaining olive oil, remaining cumin and the ground ginger. Roast or fry for 8-10 minutes, shaking occasionally, until crisp and golden.
- 4
Blend the soup until smooth, check the seasoning, then ladle into bowls and top with the toasted chickpeas.
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