Carrot and Tahini Soup with Pan Fried Chickpeas

Serves 4

Guest Recipe courtesy of BBC Good Food

I like to serve this soup with home-made Pan Fried chickpeas, which are cooked with parsley, lemon and garlic and you can even add Parmesan for extra flavour, if you like.   

Garnishings like this can transform the dish!

Ingredients

• 2 tablespoons olive oil
• 400g can chickpeas, drained and rinsed
• 2 onions, peeled and sliced
• 2 garlic cloves, peeled and minced
• 4 celery sticks, washed and chopped
• 400g carrots, washed and chopped
• 800ml hot vegetable stock
• 2 tablespoons tahini

AND THIS IS WHAT YOU DO....

1. Heat one tablespoon oil in a saucepan over medium heat, and add chopped onions, garlic, celery and carrots and fry for eight minute until they start to soften.
2. Pour in the stock and add remaining chickpeas, then bring to the boil.
3. Cover and simmer for ten minutes.
4. Add tahini and a pinch of black pepper - check seasoning for salt.
5. Blitz with a hand blender until smooth.
6. Serve in bowls topped with Pan Fried Chickpeas.

Pan Fried Chickpeas

This is a Guest Recipe courtesy of Appetiser Addiction

Serves 4

Preparation: 5 minutes

Cooking Time:  20 minutes

Ingredients

• 400g Cooked Chickpeas, drained
• A Handful of Fresh Parsley, chopped
• 1 tablespoon Paprika
• ½ Lemon, juice only
• 2 tablespoons Extra Virgin Olive Oil
• ½ teaspoon Salt
• ½ teaspoon Garlic Powder (optional)

AND THIS IS WHAT YOU DO.....

1. Drain and dry the chickpeas very thoroughly and then place in a roasting tin and roast for 15 - 20 minutes, they need to be golden brown.
   
   
2. Season with salt, garlic powder, paprika, chopped parsley and drizzle with freshly squeezed lemon juice. Cook for a further minute or two before turning off the heat.
   
   
3. You can use either smoked or sweet paprika - according to personal taste.