Carrot soup seems to go down a treat with our kids, and this one is super-special with a wonderful lemony dollop and also some crunch from roasted chickpeas.
Fresh from the garden: carrots, onion, garlic, parsley, lemon
Recipe source: adapted from a recipe by Deb Perelman on smittenkitchen.com
Serves: 6 or 24 tastes
- Chopping boards and knives
- Large stockpot
- Measures: tablespoon, teaspoon, ½ teaspoon
- Baking tray and paper
- Mixing bowls – selection
- Citrus juicer
- Salad spinner
- Stick blender
- Serving bowls
- 1.5 litres boiling water with 2 tablespoons of bouillon (or 1.5 litres vegetable stock)
- 2 tablespoons olive oil
- 1kg carrots
- 1 large onion
- 4 garlic cloves
- A teaspoon ground coriander
- A teaspoon ground cumin
- 1/2 teaspoon table salt, plus more if needed
- Pinch of chilli flakes
- A small handful flat leaf parsley
- 400g tin of chickpeas
- 1 generous tablespoon olive oil
- 1/2 teaspoon coarse salt
- 3 tablespoons tahini paste
- A lemon
- Pinch or two of salt
- 2 tablespoons water
What to do:
- Fill the kettle with cold water to the 1.5 litre mark and set it to boil. Preheat the oven to 220C.
- Wash and peel carrots and dice into small cubes. Peel and finely chop the onion. Smash and peel the garlic cloves.
- Heat two tablespoons olive oil in the large pot over medium heat. Add the onion and sauté gently for 5 minutes, then add the carrots, garlic, coriander, cumin and chilli flakes and cook until they begin to brown, about 5 minutes.
- Once vegetables have begun to brown, add the hot water and bouillon (or stock), using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 15 minutes.
To make the chickpeas:
- Meanwhile, line the tray with baking paper. Drain the chickpeas and then pat dry on paper towels and pop into a large bowl. Toss chickpeas with the olive oil, salt and cumin until they’re all coated. Spread them on the tray and roast them in the oven until they’re browned and crisp. This can take anywhere from 10 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly.
To make the lemon tahini:
- Meanwhile cut the lemon in half and juice to yield 2 tablespoons. In a small dish, whisk together the juice, tahini, salt and water until smooth with a yogurt-like consistency. If more liquid is needed to thin it, you can add more lemon juice or water, a spoonful at a time, until you get your desired consistency.
- Wash and spin-dry the parsley. Pick the leaves from the stalks and chop.
- Puree soup with the stick blender until smooth. Taste to check seasoning, then ladle into bowls. Dollop each with lemon-tahini, sprinkle with crisped chickpeas and garnish with chopped parsley.
Notes: Carrot and cumin goes well together. What other classic combinations can you think of?
We love our Nolans Road organic Kabuli chickpeas – they’re so fresh they only need about half the cooking time of normal chickpeas – and so worthwhile doing from scratch! Dee Nolan suggests soaking and cooking heaps more than you need, then freezing the rest for another time as they’re easily resurrected!
Fresh from the garden: kale, carrots, garlic, mint, coriander, lemon
Recipe source: inspired by the recipes of Yotam Ottolenghi
- Bowls – glass, large, small
- Saucepans – med, large & heavy
- Sieve & colander
- Chopping board & knife
- Salad spinner
- Garlic press
- Measures – ½ cup, 1/3 cup, tablespoon, teaspoon
- Citrus juicer
- Serving bowls
- 200g dried chickpeas
- 1 teaspoon bicarbonate of soda
- A large handful kale leaves
- 1/3 cup olive oil, plus extra to finish
- 3 medium carrots
- 1 teaspoon caraway seeds
- 1 garlic clove
- A small handful mint
- A small handful coriander
- 1 lemon
- Cooking salt, flaked salt and black pepper
- 1/2 cup Greek yogurt
What to do:
- Soak the chickpeas overnight in plenty of cold water with a teaspoon of bicarb.*
- Next day, drain, rinse and simmer them in a big saucepan or about 25 minutes in fresh water until tender, then drain.
- Meanwhile, half-fill the smaller saucepan with water and a teaspoon of salt and set it to boil.
- Strip the kale leaves from the stalks, discarding the stalks. Roll the leaves up and cut into fine ribbons, then blanch them in the boiling water for 5 minutes. Drain then refresh under cold running water and squeeze dry.
- Meanwhile peel then chop the carrots into small dice.
- Wash and spin the mint (picking the mint leaves) and coriander, then finely chop.
- Cut the lemon in two and squeeze one half. Peel then crush the garlic clove.
- Heat up the olive oil in a large saucepan. Add the carrots and caraway seeds and sauté for 5 minutes on medium heat. Add the kale, the drained chickpeas and continue cooking for another 5 minutes.
- Now add the garlic, herbs, a tablespoon of lemon juice and a sprinkle of salt and pepper. Remove from the heat and leave to cool for a few minutes. Taste and adjust the seasoning.
- To serve, mix together the yogurt with a tablespoon of olive oil and another sprinkle of flaked salt and pepper. Pile the vegetables on serving dishes and spoon the yogurt on top. Sprinkle with freshly ground pepper and serve.
Notes: Why do we soak the chickpeas overnight? What are other names for chickpeas?
*If you forget to soak the chickpeas the night before (as I have done in the cottage on more than one occasion (!) then boil the chickpeas for an hour and then leave them to soak in that same liquid for another hour. Drain, rinse, and then cook as above…
Categories: Kitchen Garden, Recipe
Tags: ceci, chickpeas, children, cooking, garbanzos, Herbs, kale, kids, Nolans Road, spices, vegan, vegetarian