Mar 26, 2012

CARROT, CHICKPEA + CHILLI SOUP

returning from berlin to a seriously depleted (if not almost completely empty) fridge meant there was little option for a quick and healthy dinner. luckily i had a cup and a half of pre-cooked chickpeas and two carrots begging to be used! 

this soup was super easy to make, and took a total of about 10 mins to prepare - not only that... it was tasty and healthy and what better way to end the weekend than with a bowl of hot creamy soup!

how? 

1 1/2 cups of chickpeas (pre-cooked)
2 carrots, diced (the smalled the better to speed up cooking time)
1/4 cup of non-dairy milk (or 2 heaped tablespoons of homemade hummus)
salt and pepper to season
1/4 teaspoon of chilli powder 
1/4 teaspoon of toasted sesame seed for garnishing 
2 cups of water (or enough to cover the diced carrot and chickpeas)

add the chickpeas and carrots into a small saucepan. cook until tender/soft. with about 1/2 cup of remaining cooking water blitz the softened carrot and chickpeas with a bamix/handblender until smooth. add the non-dairy milk (or hummus), salt and pepper. blitz to combine. serve topped with toasted sesame seeds and chilli powder - yum! 

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