Autumn Cook Meals Seasons Soups Spring Winter

Watercress and Chickpea Soup with Spiced Carrots

May 8, 2015

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.


Ingredients

(Serves 4)

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

Method

  1. Preheat oven to 200c.
  2. 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.
  3. Scatter over half the chickpeas, toss through the carrots and roast a further 10 minutes. Reserve to the side.
  4. 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.
  5. If using silverbeet, simmer gently for 5 minutes until the greens & stalks are tender.
  6. Carefully puree in small batches and then return to the pot to gently reheat.
  7. Serve drizzled with a little Greek yoghurt, a scattering of the spiced carrots and chickpeas and garnish with the reserved watercress.

You Might Also Like