Instructions

1. Roughly chop the shallots and carrots.
2. Heat the oil in a large saucepan, then sauté the onion for 5 minutes over medium heat. Add the grated ginger and garlic, then stir-fry for 2-3 minutes.
3. Pour in the stock, add the carrots and cinnamon stick. Bring to the boil, cover and simmer for approx. 25 minutes over low heat.
4. When the carrots are tender, add half of the chickpeas, remove the cinnamon, then blend the soup using a stick-blender. The consistency can be smooth or textured - it’s up to you.
5. Add the remaining chickpeas and warm the soup up.
6. Serve with a small spoonful of apple cider vinegar or lemon juice and plenty of freshly ground pepper.