Roast carrot & garlic soup with crunchy chickpeas

Ingredients

• 1 kg carrots, chopped coarsely
• 2 medium onions, chopped coarsely
• 60 ml olive oil
• 1 tsp cumin seeds
• 1 tsp dried chilli flakes
• 1 bulb garlic, halved
• 30 g rinsed chickpeas
• 3 tsp za’atar
• 1.5 l water
• Fresh coriander (cilantro) leaves

Instructions

1. Preheat the oven to 200ºC. Line two oven trays with baking paper.
2. Divide the carrots and onions between the trays. Drizzle with 2 tablespoons of the oil and sprinkle with the seeds and chilli. Season. Roast for 30 minutes. Add the garlic to a tray and roast for a further 15 minutes or until the vegetables and garlic are tender.
3. Meanwhile, place the chickpeas on a shallow-sided oven tray and drizzle with the remaining oil. Sprinkle with za’atar and toss to coat. Roast for 10 minutes or until fragrant and browned lightly.
4. Squeeze the garlic from skin and discard the skin. Transfer the vegetables and garlic to a large saucepan and add the water. Bring to the boil over high heat. Reduce heat; simmer, uncovered, for 10 minutes. Stand 10 minutes.
5. Blend or process the soup until smooth and season. Reheat the soup gently if needed.
6. Serve the soup topped with crispy chickpeas and coriander.

Tips

The soup can be made up to 2 days ahead to the end of step 5; keep covered in the fridge. Keep roasted chickpeas in an airtight container at room temperature.

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