John Myers
Chickpea and Carrot Soup
The perfect chickpea and carrot soup recipe with a picture and simple step-by-step instructions.
- 150 g Carrots
- 1 Onion
- 1 Glass (425gr) Chickpeas
- 3 tbsp Olive oil
- Salt and pepper
- 0,25 tsp Red chilli flakes
- 0,5 tsp Ground cumin
- 400 ml Vegetable broth
- 1 tbsp Lemon juice
- 1 pinch Sugar
- 0,25 bunch Parsley
- 2 tsp Olive oil
- Clean and dice the carrots. Roughly chop the onion. Drain the chickpeas and rinse with cold water. Sauté everything in 3 tablespoons of hot olive oil. Season with salt, chilli flakes and cumin. Pour the vegetable stock, cover and simmer for about 10 minutes.
- 3 Remove the chickpeas from the soup, finely puree the rest of the soup with the cutting stick. Season with salt, pepper, chilli flakes, cumin, lemon juice and a pinch of sugar.
- Roughly chop the parsley. Spread the chickpea and carrot soup on plates, add the chickpeas (3 tablespoons) to the soup. Sprinkle with the parsley and serve drizzled with 2 teaspoons of olive oil if necessary.
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