Chickpea Carrot Soup (Print Version)

# Ingredients:

01 - 450 g carrots.
02 - 250 g uncooked chickpeas.
03 - 1 onion.
04 - 750 ml vegetable stock.
05 - 2 sprigs of cilantro.
06 - A tablespoon of ras el hanout.
07 - Salt to taste.
08 - Pepper to your liking.
09 - Olive oil.

# Instructions:

01 - Peel the carrots and chop them into cubes. Slice up the onion.
02 - Heat the olive oil in a large pot. Cook the onion until it looks soft and clear.
03 - Toss in the carrots, chickpeas, ras el hanout, cilantro, and stock. Sprinkle with salt and pepper.
04 - Let everything gently cook for about 20 minutes on medium heat until the carrots are tender.
05 - Take out the cilantro sprigs. Set aside a handful of chickpeas for garnish. Blend the rest into a creamy mixture.
06 - Serve warm, topped with the reserved chickpeas, some chopped cilantro, and a drizzle of olive oil.

# Notes:

01 - Remember to keep a few whole chickpeas aside for garnishing before blending!

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