Roasted Carrot, Chickpea & Garlic Soup (Jack Monroe)

Updated at: Thu, 17 Aug 2023 09:02:54 GMT

Step 1

First heat your oven to 180C. Wash your carrots and slice thickly, and toss into a roasting tin. Drain and thoroughly rinse your chickpeas and add to the tin, with the whole garlic cloves. Pour over the oil and give it all a shuffley-shake to lightly coat it, and pop it in the oven for 20 minutes.

Step 2

Meanwhile, peel and finely slice your onion, and set to one side. When your first 20 minutes is up, remove the roasting tin from the oven, scatter the onion over, and the cumin and chilli, and give it all another shake. Cook for a further 20 minutes, until it looks like this:

Step 3

Remove the garlic cloves from the roasting tin, and tip the rest of the contents into a blender – keeping some chickpeas aside to garnish if you like that sort of thing. Squeeze in the soft garlic (don’t put the skins in the blender, they end up like tiny bits of wet tissue that stick to the roof of your mouth. We learn from our errors, round here, and pass the wisdom on – though in my defence that was many years ago…). Add the stock and blend until smooth.

Step 4

Remove from the blender and warm through, garnishing with reserved chickpeas to serve.

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