This recipe is adapted from ‘Jerusalem: A Cookbook’ by Yotam Ottolenghi and Sami Tamimi. I omitted several spices that the recipe called for but it was still flavorful and vibrant in color. Perfect for this time of the year!
- 1 yellow onion, chopped
- 2 tablespoon olive oil
- 1 tablespoon fresh ginger
- 3 cups chickpeas, cooked
- 3 cups vegetable stock (or chicken stock)
- 5 ounces watercress
- 5 ounces tuscan kale
- salt and peperoncino to taste
- 3 carrots, peeled and sliced in 1/2 inch pieces
Sautéed the onions with the olive oil in a heavy pot until the onions are soft and translucent. Add ginger, chickpeas, stock, watercress, and kale . Season with salt and peperoncino and cook until the kale is wilted. Blend the mixture and cook for 25 minutes on low heat. In the meantime, roast the carrots with olive oil, salt and pepper for 25 minutes at 400 Fahrenheit. Serve soup with the carrots.