Roast Carrot & Garlic Soup with Crunchy Chickpeas
servings
- 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 chickpeas rinsed
- 3 tsp za’atar
- 1.5 l water
- Fresh coriander cilantro leaves, to serve
- Preheat the oven to 200°C. Line two oven trays with baking paper.
- Prepare the vegetables: Divide the carrots and onions between the trays. Drizzle with 2 tbsp of the olive oil and sprinkle with the cumin seeds and chilli flakes. Season well. Roast for 30 minutes.
- Add garlic: Add the halved garlic bulb to one tray and roast for a further 15 minutes, or until the vegetables and garlic are tender.
- Prepare chickpeas: Meanwhile, spread the chickpeas on a shallow-sided oven tray. Drizzle with the remaining oil, sprinkle with za’atar, and toss to coat. Roast for 10 minutes or until fragrant and lightly browned.
- Make the soup: Squeeze the roasted garlic from its skins and discard the skins. Transfer the vegetables and garlic to a large saucepan. Add the water, bring to the boil over high heat, then reduce the heat and simmer uncovered for 10 minutes. Let stand for 10 minutes.
- Blend: Blend or process the soup until smooth. Season to taste. Reheat gently if needed.
- Serve: Ladle into bowls and top with crispy chickpeas and fresh coriander leaves.
The soup can be made up to 2 days ahead (up to the end of Step 5). Keep covered in the fridge.
Roasted chickpeas can be stored in an airtight container at room temperature.
Roasted chickpeas can be stored in an airtight container at room temperature.
