Watercress, Spinach, and Chickpea Soup

We blog about the recipe here.

Watercress, Spinach, and Chickpea Soup

Recipe adapted from Jerusalem, A Cookbook by Yotam Ottolenghi

  • 2 medium carrots, diced
  • 3 T olive oil
  • 1 1/4 tsp garam masala – divided;  Ottolenghi’s recipe calls 2 1/2 tsp of “ras el hanout” (yes, I know you always have that on hand, but if you don’t, you can always buy it on Amazon, sometimes at Trader Joes and Williams Sonoma)
  • 1 can or jar of chickpeas (garbanzo beans), drained and rinsed – about 1 1/2 -2 c – divided
  • 1 onion, sliced
  • 2 T peeled and shredded ginger
  • 2 cloves of garlic, sliced
  • 2 1/2 c vegetable stock
  • 4 oz watercress (or reverse this and use about 8 oz watercress and 4 oz spinach, depending upon what you’ve got available.  Or add 1 c of frozen green peas)
  • 8 oz spinach
  • 2 tsp sugar
  • Diamond kosher salt
  • Greek yogurt

Preheat the oven to 425 degrees.

Mix the carrots, 1 T olive oil, 1/4 tsp garam masala, and 1/2 of the chickpeas with a generous pinch of salt; spread them in a roasting pan lined with parchment paper.  Roast for 15 minutes.  Remove from the oven.  Rewarm when ready to dish up the soup.

Heat the remaining olive oil in a large saucepan.  Add the onion and ginger and saute until the onion is soft and slightly golden – about 10 minutes.  Add the garlic and saute another minute or so.

Add the remaining chickpeas, stock, watercress, spinach, and sugar, and 3/4 tsp salt, stir well, bring to a boil, and cook until the leaves wilt.  Blitz the soup with either a blender or food processor (a little at a time).  Pour back into the pan and reheat before serving.

Serve warm with a spoonful of the carrot mixture on top and a generous spoonful of yogurt.

Recipe brought to you by BigLittleMeals.com and Andy and Ann

 

 

 

 

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