Spinach Chickpea Soup with Roasted Carrots
Servings: 6 people
Calories: 154kcal
Equipment
Ingredients
- 1 cup chickpeas soaked overnight
- 4 small carrots cut into 1/2" pieces
- 3 tablespoons olive oil
- 2 1/2 teaspoons raz el hanout see here for my homemade recipe
- 1 chopped onion
- 2 tablespoons peeled and finely chopped ginger
- 2 1/2 cups vegetable stock
- 3 ounces watercress
- 7 ounces spinach leaves
- 2 teaspoons sugar
- 1 teaspoon rose water
- salt to taste
- 1 teaspoon sumac
Instructions
- In a large pot of water, boil the chickpeas until tender, about 1 hour.
- Preheat oven to 425 F.
- Toss the carrots with 1 tablespoon of the olive oil, 1/8 teaspoon salt and raz el hanout. Roast for 15 minutes. Add half of the chickpeas and roast for another 10 minutes.
- In a saucepan, heat remaining oil. Add onion and ginger. Saute until golden. Add the rest of the chickpeas, sugar, rosewater and stock. Bring to a boil. Add watercress and spinach. Cook for a few minutes until the leaves wilt.
- Leave it to cool for a few minutes and transfer it to a blender or use an immersion blender to puree the soup. Add salt and simmer for another 2-3 minutes.
- To serve, place pureed soup in a bowl and add the roasted carrots & chickpeas.
- Garnish with a little of the sumac.
Notes
You can also substitute cooking the chickpeas with canned chickpeas.
Nutrition
Calories: 154kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 455mg | Potassium: 488mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10570IU | Vitamin C: 20mg | Calcium: 94mg | Iron: 2mg
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