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Roast carrot & garlic soup with crunchy chickpeas
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- 1 kg carrots, chopped coarsely
- 2 medium onions, chopped coarsely
- 60 ml olive oil
- 1 tsp cumin seeds
- 1 tsp dried chilli flakes
- 1 bulb garlic, halved
- 30 g rinsed chickpeas
- 3 tsp za’atar
- 1.5 l water
- Fresh coriander (cilantro) leaves
Instructions
- Preheat the oven to 200ºC. Line two oven trays with baking paper.
- Divide the carrots and onions between the trays. Drizzle with 2 tablespoons of the oil and sprinkle with the seeds and chilli. Season. Roast for 30 minutes. Add the garlic to a tray and roast for a further 15 minutes or until the vegetables and garlic are tender.
- Meanwhile, place the chickpeas on a shallow-sided oven tray and drizzle with the remaining oil. Sprinkle with za’atar and toss to coat. Roast for 10 minutes or until fragrant and browned lightly.
- Squeeze the garlic from skin and discard the skin. Transfer the vegetables and garlic to a large saucepan and add the water. Bring to the boil over high heat. Reduce heat; simmer, uncovered, for 10 minutes. Stand 10 minutes.
- Blend or process the soup until smooth and season. Reheat the soup gently if needed.
- Serve the soup topped with crispy chickpeas and coriander.
Tips
The soup can be made up to 2 days ahead to the end of step 5; keep covered in the fridge. Keep roasted chickpeas in an airtight container at room temperature.
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