Carrot And Chickpea Soup
450 g of chickpeas 900 g dried or canned chickpeas.
3 large carrots
2 teaspoons fresh thyme
1 tablespoon vegetable oil
Small knob of butter
5 liters vegetable stock
Soak the chickpeas in cold water overnight. Drain water, rinse and then simmer in plenty of water following the packet instructions.
While the chickpeas are cooking, heat the butter and oil in a large skillet.
Coarsely chop the onion and carrots and add to skillet. Add fresh thyme and cook for a few minutes, until onions are softened and beginning to brown.
Pour over the vegetable stock and bring to a boil. Reduce heat to low and cook for 20-25 minutes until carrot is tender.
Once the chickpeas are cooked, drain water and add to soup, or add the drained chickpeas in a box.
Let the soup cool slightly before mixing until smooth with a hand blender or a liquid. Chickpeas make the soup thick.
Serve in large plates with fresh bread.