KACHEN #28 (Autumn 2021) English Edition

VEGAN RECIPES
ROAST CARROT & GARLIC SOUP
WITH CRUNCHY CHICKPEAS
Serves 4
30 minutes
1 hour + standing
› 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
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.
TIP
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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KACHEN No.28 | AUTUMN 21