By Freya Bellin
One of the cold weather staples in my kitchen is a good, hearty soup — the kind that needs only a thick slice of bread to make itself a meal. This carrot and chickpea soup fits right into that category: it has relatively few ingredients, takes only about 30 minutes of active cook time, and is completely satisfying as a main dish. The smoked paprika smells amazing bubbling in a stock pot for hours. My chickpeas soaked for about 3 hours before I added them to the stock, and it required about 2 hours cooking time to soften them. If you remember, try soaking the beans overnight to reduce that time. Plus, you can reuse the soaking liquid – I used 2 cups of chickpea liquid and 4 cups of vegetable stock for the 6 cups of liquid needed. I ate a few bites of the soup before I pureed it and it’s as good chunky as it is smooth. Recipe from The Food Matters Cookbook.