Spiced Chickpea and Lemon Soup.
This recipe is inspired from a lovely little cookbook from Rose Bakery. The book is called 'Breakfast, Lunch, Tea', by Rose Carrarini, the co- founder of a cute deli in London, and restaurant in Paris. The cookbook offers a variety of recipes, mostly non-vegan and non-veggie but easily veganized, plus they even have a couple of vegan recipes!
3 cans of chickpeas (yes, I'm lazy!)
2 onions
1 carrot
2 stock cubes (2 pints of stock, roughly)
2 garlic cloves
salt
pepper
1 tablespoon ground cumin
1 teaspoon (ish...!) chilli powder
1 squeezed lemon
Garnish: sesame seeds and cumin seeds.
Heat oil in a deep saucepan, then cook onion and carrot until just tender.
Add garlic, salt, pepper, ground cumin and chilli powder.
Stir for a few minutes, then add chickpeas and stock until the vegetables are covered by about 3 cms.
Simmer for 30 minutes, take off the heat to cool a little, then liquidise until smooth. If it's a little thick add more stock, or maybe some oat milk, but it should be fine.
Add the lemon juice and garnish with seeds. Serve with warm crusty bread and a glass of wine.
