Soup For The Soul

In a large non-stick saucepan, sauté the onions and garlic in about 1 tbsp of olive oil for 10-15 minutes, until soft. Do not let them brown.

Add the carrots and cook for a further 5-10 minutes, stirring occasionally to prevent the vegetables catching. Add a little water if needed.

Add the chickpeas, mix well, then pour over the stock. Bring to the boil, then reduce to a simmer for 10 minutes.

Add the lemon zest and juice, and blend until smooth – either cool for 10-15 minutes and blend with a stick blender, or cool completely if using a blender or food processor.

Reheat gently or cool before serving as desired. Serve sprinkled with the roasted chickpeas, chilli flakes, if using, and chopped parsley.