Do−ahead Soup can be made up to 2 days ahead to the end of step 5. Keep covered in the fridge. Keep roasted chickpeas in an airtight container at room temperature.
ROAST CARROT & GARLIC SOUP WITH CRUNCHY CHICKPEAS PREP + COOK TIME 1 HOUR 25 MINUTES (+ STANDING) SERVES 4
If you use organic carrots, give them a wash, but don’t peel as the skin is high in phytonutrients. Otherwise, it’s probably best to peel them first.
1kg carrots, chopped coarsely
2 medium onions (300g), chopped coarsely
¼ cup (60ml) extra virgin olive oil 1 teaspoon cumin seeds
¼ teaspoon dried chilli flakes
1 bulb garlic, halved
¼ cup (30g) rinsed chickpeas
3 teaspoons za’atar 1
.5 litres (6 cups) water
½ cup small fresh coriander leaves
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