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Carrot and Chickpea Soup

This carrot and chickpea soup is a simple, nourishing recipe that can be enjoyed throughout the year. Made with everyday ingredients, it's smooth, comforting and filling enough for lunch or a light supper, especially when served with slices of fresh sourdough bread. The chickpeas add protein and fibre, making the soup more satisfying, while the carrots provide natural sweetness that balances the warming spices. If you enjoy a little heat, simply add a finely chopped chilli when cooking the onions and garlic. The soup also freezes well, making it a useful recipe to prepare in advance for busy days.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion chopped
  • 2 garlic cloves chopped
  • 500 g carrots peeled and chopped
  • ½ red bell pepper chopped
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp ground ginger
  • 750 ml vegetable stock
  • 1 x 400g tin chickpeas drained and rinsed
  • 1 handful fresh coriander leaves
  • Olive oil for cooking

Method
 

  1. Heat a little olive oil in a large saucepan over a medium heat.
  2. Add the onion and garlic and cook gently for about 5 minutes until softened.
  3. Stir in the carrots, red pepper, cumin, oregano and ground ginger. Cook for 1 minute, stirring to coat the vegetables in the spices.
  4. Pour in the vegetable stock and bring to the boil.
  5. Reduce the heat and simmer for 10–15 minutes, or until the carrots are tender.
  6. Reserve a small handful of the chickpeas for serving, then add the remaining chickpeas to the soup and heat through for a couple of minutes.
  7. Remove the pan from the heat and stir in the coriander leaves.
  8. Blend the soup with a stick blender until smooth, or leave it slightly textured if preferred. Add a little extra stock if the soup is thicker than you like.
  9. Return the soup to the heat and warm through gently.
  10. Ladle into bowls and scatter over the reserved chickpeas before serving