Meals and Courses

  • 1 tablespoon sunflower oil
  • 1 large onion, chopped
  • 500 g (1 lb) carrots, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon fennel seeds, roughly crushed
  • 2 cm (¾ inch) fresh root ginger, peeled and finely chopped
  • 1 garlic clove, finely chopped
  • 410 g (13½ oz) can chickpeas, drained
  • 1.2 litres (2 pints) vegetable stock
  • 300 ml (½ pint) semi-skimmed milk
  • salt and pepper
  • 1 teaspoon sunflower oil
  • 40 g (1½ oz) flaked almonds
  • pinch of ground cumin
  • pinch of paprika

Heat the oil in a saucepan, add the onion and fry gently, stirring, for 5 minutes or until lightly browned. Mix in the carrots, ground spices, ginger and garlic and cook for 1 minute.

Mix in the chickpeas, stock and a little seasoning, bring to the boil, cover and simmer for 30 minutes or until the vegetables are tender.

Purée the soup in batches until smooth, in a food processor or blender, then return to the pan and stir in the milk. Reheat gently.

Meanwhile, make the garnish. Heat the oil in a small frying pan, add the almonds, cumin and paprika and cook for 2—3 minutes until golden brown.

Ladle the soup into bowls and top with the almonds, cumin and paprika. Serve with warm bread, if liked.

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