Cooking Method:frying & boiling
Prep Time:20 mins
Cook Time:1 hour
This soup is comfort in a bowl, it’s thick & creamy and has lovely savoury spices from North Africa and a tiny hint of cayenne heat. It’s perfect; providing that little bit of warmth we need in English winters! It is so beautiful to eat and really easy to make, every time I revisit it, it become my favourite soup again!
- 1 Tbs coconut oil*
- 1 tsp cumin
- ½ tsp ground coriander
- ¼ tsp ground cayenne pepper
- 2 garlic cloves
- (crushed with blade)
- 2 cm³ finely chopped fresh ginger
- 1 medium onion finely chopped
- 1 can chickpeas* drained & rinsed
- 1 tsp swiss bullion (vegan)
- 2 cardamon pods** (uncrushed)
- 450g grated carrot
- 2 bay leaves
- coriander leaves &
- nutmeg to garnish
In a heavy based pan add the oil, spices, garlic & ginger. Heat up slowly to allow the flavours to infuse the oil. Add the onion & keep on a low heat until the onion goes transparent. Then stir in the chickpeas & swiss bullion.
Once the chickpeas are covered in the spices and onion stir in the cardamon pods & carrots. When the carrot is well mixed with the onions and chickpeas add cold water to the same level of the carrots (no water sitting above them) & the bay leaves.
Cover with a tight lid or foil and leave to warm and simmer on a low heat for 45 minutes. Once they have stewed for 45 mins remove the bay leaves,cardamon pods & one of garlic cloves.
Blitz the rest until it is beautifully smooth. Ladle into bowls - I like to grate nutmeg over the soup and pop some fresh coriander leaves on top.
*if you're allergic to chickpeas use a different pulse or bean instead
**if you LOVE the flavour of cardamon crush them!