This recipe is inspired by the wonderful book Jerusalem by Yottam Ottolenghi and Sami Tamimi. Ras el Hanout is a complex spice blend that is available from Middle Eastern specialty stores or gourmet grocers, but ground cumin is a simple and lovely alternative.
2 medium carrots, peeled & largely diced
3 tbsp olive oil
¾ tbsp ras el hanout or ground cumin
½ tsp ground cinnamon
300 g cooked chickpeas, drained
1 onion, diced
1 tbsp ginger, finely chopped
1 tsp sea salt
600 ml vegetable or chicken stock
200 g watercress or silverbeet
100 g spinach leaves
1 tsp sugar [optional]
Greek yoghurt, to serve
- Preheat oven to 200c.
- Toss the carrots with 1 tbsp of the olive oil, ras el hanout & cinnamon and scatter over a baking paper lined oven tray. Roast in the oven for 15 minutes.
- Scatter over half the chickpeas, toss through the carrots and roast a further 10 minutes. Reserve to the side.
- In a large saucepan, gently brown the onion and ginger with the salt and sugar in the remaining 2 tbsp olive oil. Reserve a little of the smaller watercress leaves for garnish before adding to the pot with the spinach and stock. Bring to the boil, turn off the heat and leave for 2 – 3 minutes.
- If using silverbeet, simmer gently for 5 minutes until the greens & stalks are tender.
- Carefully puree in small batches and then return to the pot to gently reheat.
- Serve drizzled with a little Greek yoghurt, a scattering of the spiced carrots and chickpeas and garnish with the reserved watercress.