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)
- 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.
Adapted from Jerusalem, by Yottom Ottolenghi and Sami Tamimi, Oldways photo
Total fat: 13g
Saturated fat: 1.5g
Total Sugar: 9g
Added Sugar: 0g
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