Carrot Tahini Soup
1 Tbsp Light Olive Oil
1 Onion, chopped
1 Tbsp Grated Garlic
1 Tbsp Grated Ginger
1 Tbsp Turmeric
1 Tbsp Cumin
1 kg Carrots
Water (enough to cover the carrots and 1 inch above)
1 Tbsp Bouillon (any powdered stock)
2 Tbsp Tahini
Heat the olive oil in a large saucepan. Add the onion and sauté until soft. Add in the garlic, ginger, turmeric and cumin, turn the heat down a little and continue to stir for a few minutes until the mixture is golden.
Add in the carrots & bouillon followed by the water.
Put the lid on and cook on a medium heat until the carrots are soft (roughly 30 mins). At this point add in the tahini, stir and serve.
1 Tin chickpeas, drained
2 Tbsp za’atar
1 Tsp salt
1 Tbsp light olive oil
Preheat oven to 220°.
Mix all the above ingredients spread out on a baking tray and bake until dry and crispy roughly 30-40 minutes. Shake the tray halfway to ensure they cook evenly.
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