We've been eating out a ridiculous amount lately, thence nosotros had 2 problems: 1) our veggie box create was starting to turn, too 2) nosotros needed to swallow something healthy. Typically Ottolenghi had the answer to both our problems: a watercress too chickpea soup that was most every bit salubrious every bit you lot tin flame imagine.
It's a pretty elementary recipe, perchance one-half an hr of lilliputian about. The soup itself isn't ridiculously flavourful - it's basically blended upward greens amongst a combat of stock too a dash of sweetness peaking through from rosewater too sugar. The whole bundle is made past times the topping though - roasted spiced carrot too chickpeas. We had only plenty ras el hanout lying around (from five years ago!) to brand this too I'm glad nosotros did. It's a fantastic combination of sweetness too spice too actually made the soup pop. I only wanted to swallow bowlfuls of the carrot too chickpea mix. So expert - nosotros forthwith involve to honour a novel batch of ras el hanout thence nosotros tin flame pose this into our regular wintertime rotation.
Watercress & chickpea soup amongst rosewater & ras el hanout
(based on this recipe from Ottolegnhi's Guardian column)
one large carrot, diced
three tablespoons olive oil
one tablespoon ras el hanout
1/2 teaspoon solid set down cinnamon
one x 410g tin flame of chickpeas, rinsed too drained
2 modest onions, sliced finely
600ml Massel 'chicken' stock
one pollex sized piece of ginger, peeled too sliced finely
220g watercress, stems trimmed off
100g infant spinach leaves
2 teaspoons caster sugar
one teaspoon rosewater
tabular array salt
Heat the oven to 200 degrees.
Stir together the carrot pieces amongst 2 tablespoons of the olive oil, the ras el hanout, the cinnamon too a generous sprinkle of salt. Spread them on a lined baking tray too popular them inwards the oven. Bake for xv minutes too thence add together one-half of the chickpeas, stirring to instruct them a combat coated inwards the spicy oil. Pop the tray dorsum inwards the oven for most 10 minutes.
Meanwhile, instruct a large saucepan (or frying pan) on depression oestrus amongst the remainder of the olive petroleum too sauté the onion too ginger for 10 minutes or so, until everything is prissy too soft. Add the greens, leftover chickpeas, stock, saccharide too a pinch of tabular array salt too convey the mix to the boil.
Kill the oestrus afterwards a infinitesimal or 2 too permit it cool a combat earlier whizzing it all upward inwards a blender or amongst a stick blender. Add inwards the rosewater, gustation for seasoning too add together tabular array salt if required. Serve the soup upward amongst a few spoonfuls of the insanely delicious chickpea/carrot mix on top. Enjoy!
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