- Preheat the oven to 425
- Mix the carrots with 1 tablespoon of the olive oil, ras el hanout, cinnamon and salt, and put in a roasting pan. Roast for 15 minutes, then add half of the chickpeas, stir well and cook for another 10 minutes, until the carrot softens, but has bite.
- Saute the onion and ginger in a large saucepan with the remaining olive oil for about 10 minutes over medium heat. Add the rest of the chickpeas, stock, watercress, spinach, sugar and ¾ teaspoon of salt. Stir well, bring to a boil. Cook for a minute or two, until the leaves wilt.
- Process the soup with an immersion blender or in a food processor or blender.
- When you’re ready to serve, divide the soup among four bowls and add the hot carrots and chickpeas, and yogurt, if you choose.
Banner Image:
watercress- sara.jpg
Teaser Image:
watercress- sara.jpg
Ingredients:
3 medium carrots, diced
3 tablespoons extra virgin olive oil
2 teaspoons ras el hanout
½ teaspoon ground cinnamon
2 cups chickpeas (canned or fresh)
1 medium onion, sliced
1 tablespoon peeled and finely chopped ginger
3 cups vegetable stock
¼ pound watercress
¼ pound spinach leaves
1 teaspoon sugar
Salt to taste
Plain Greek yogurt (optional)
Nutrition:
Calories: 270, Total fat: 13g, Saturated fat: 1.5g, Sodium: 840mg, Carbohydrate: 29g, Fiber: 3g, Total Sugar: 9g, Added Sugar: 0g, Protein: 8g
Author:
Adapted from Jerusalem, by Yottom Ottolenghi and Sami Tamimi, Oldways photo