Carrot and Roasted Chickpea Soup ★★★★★1 review

Serves 2 | Prep time: 10 mins | Cooking time: 45 mins

INGREDIENTS

• 4 medium carrots
• 160g/5.6oz cooked chickpea (if you’re using canned chickpeas remember to drain and wash them well)
• 1 white onion
• 2 cloves garlic
• 2 Tbsp extra virgin olive oil
• 1/2 Tbsp turmeric powder
• 1 1/2 tsp curry powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 3 leaves dry sage
• 1/2 tsp dried rosemary
• 1 tsp grated fresh ginger
• 1 small red chili pepper finely chopped
• 2 handfuls fresh spinach
• 1 tsp salt
• 1 cup boiling water
• a small handful parsley

Toppings:

• 1 Tbsp tahini
• 1 Tbsp sunflower seeds

METHOD

1. Start by preheating the oven at 180C/356F.
2. Place the chickpea in a baking tray lined with parchment paper and add 1 crushed clove of garlic, half of the spices, the rosemary and 1/2 Tbsp of oil.
3. Roast for about 10/15 minutes or until crispy. Sauté the sliced onion in the rest of the oil with the garlic, the spices and the sage in a medium pot. Then add the chopped carrots and let it cook at a low heat.
4. When they’re soft add the water, the salt and put the lid on. Cook for 20 minutes, then take off 3/4 of the soup and blend the rest.
5. Add the remaining soup, the roasted chickpeas and the spinach. Serve hot with a drizzle of tahini, parsley and sunflower seeds.