Follow these steps for perfect results
vegetable oil
olive oil
yellow onion
finely chopped
garlic
crushed
ground cumin
carrots
roughly chopped
chicken stock
chickpeas
rinsed and drained
flatleaf parsley
chopped
plain Greek yogurt
Thick buttered toast
Heat oil in a large saucepan over moderate heat.
Cook onion and garlic, stirring, for 5 mins or until soft.
Stir in cumin and cook, stirring, for 30 seconds or until fragrant.
Add carrot and cook, stirring, for 5 mins.
Stir in stock and chickpeas and bring to a boil.
Reduce heat and simmer, covered, stirring occasionally for 30 mins or until carrots are tender.
Leave to cool for 5 mins.
Blend or process soup until smooth.
Place soup in a clean pan over low heat, stirring, until hot.
Add parsley and season to taste.
Ladle hot soup into bowls.
Top with yogurt and serve with toast.
Expert advice for the best results
Adjust the amount of cumin to your preference.
For a richer flavor, roast the carrots before adding them to the soup.
Add a pinch of chili flakes for a touch of heat.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Garnish with a swirl of yogurt and a sprinkle of fresh parsley.
Serve with crusty bread for dipping.
Top with a dollop of yogurt and a sprinkle of fresh parsley.
Pair with a side salad for a light and healthy meal.
Complements the spices and creamy texture
Traditional Moroccan pairing
Discover the story behind this recipe
A common and comforting soup often served during Ramadan.
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