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Spinach Chickpea Soup with Roasted Carrots

Prep Time1 hour
Cook Time40 minutes
Total Time1 hour 40 minutes
Course: Soup
Cuisine: Middle Eastern
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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