Moroccan Chickpea Soup

Ingredients

• 300 g dried chickpeas
• 2 carrots
• 10 g fresh ginger
• 2 cloves garlic
• 1 onion
• 2 tbsp olive oil
• 800 ml vegetable broth
• 0.5 tsp cumin
• 1 tsp turmeric
• 1 tbsp curry powder
• Salt
• black pepper (freshly ground)
• 200 ml heavy cream
• 2 Tomatoes
• 2 Spring Onions
• 2 tbsp light sesame seeds

Instructions

1. 1.

   Soak the chickpeas overnight in cold water. Peel and dice the carrots, ginger, garlic, and onion.

2. 2.

   Heat olive oil in a pot and sauté the onion with the garlic until translucent. Add the carrots, ginger, and drained chickpeas, pour in the broth, and simmer on medium heat for 40–45 minutes.

3. 3.

   Add the spices and blend the soup until smooth. Stir in the cream. Wash, pit, and dice the tomatoes and spring onions. Taste the soup again, ladle into preheated bowls, and garnish with tomato cubes, spring onions, and sesame seeds.