Ingredients Serves 6
- 2 lb/1 kg carrot
- 1 onion
- 5 cloves garlic
- 1 oz/30 g parsley
- 2 cups canned or cooked chickpeas
- 3 tbsp oil
- 1 tsp caraway seeds
- 1.5 tsp salt
- 1/2 tsp coriander
Peel and cut the carrot into small cubes or matchsticks. Peel and dice the onion. Peel and chop up the garlic cloves and fresh parsley.
In a large pot heat up 2 tbsp oil over medium heat. Saute the onion, garlic and carrot for 15 minutes, stiring from time to time.
Add 6 cups (2.5 pints or 1.2 litre) of water and bring to boil on a high heat. Add 1 tsp salt, 1/2 tsp caraway seeds and 1/2 tsp ground coriander. Then reduce heat to minimum, cover the pot and cook for 20-30 minutes until the carrot is very soft.
Meanwhile, toss together preliminary cooked chickpeas with 1 tbsp oil, 1/2 tsp caraway seeds and 1/2 tsp salt. Alternatively, use canned peas (without liquid).
Preheat the oven to 400 F (200 C) degrees. Spread the chickpeas on a baking dish and roast them in the oven for 20 minutes. Stir them several times.
Puree soup with a hand blender until it's perfectly smooth. Serve in a bowl, spinkle with the chopped parsley and a spoon of crisped chickpeas.