Chickpea Carrot Soup (Print Version)
# Ingredients:
01 -
450 g of fresh carrots.
02 -
250 g of raw chickpeas.
03 -
One whole onion.
04 -
A tablespoon of raz el hanout spice blend.
05 -
3 cups (750 ml) of vegetable stock.
06 -
A couple of sprigs of cilantro.
07 -
Salt to taste.
08 -
Black pepper to taste.
09 -
Olive oil.
# Instructions:
01 -
Peel the carrots and chop them into bite-sized chunks. Dice the onion finely.
02 -
Warm up some olive oil in a large pot. Toss in the onion and cook until they look soft and glassy.
03 -
Mix in the chickpeas and carrots. Sprinkle the raz el hanout, toss in the cilantro, and pour in the vegetable stock. Give it a flavor boost with some salt and pepper.
04 -
Cook everything on medium heat for about 20 minutes, or until the carrots feel soft when poked.
05 -
Remove the cilantro stems. Save a few whole chickpeas for topping later, then blend everything else into a creamy texture.
06 -
Dish it up while it’s hot. Garnish with the saved chickpeas, finely chopped cilantro, and a drizzle of olive oil.
# Notes:
01 -
Before blending, keep a handful of chickpeas aside to use as a topping for extra flair.