4.TODAY’S RECIPE: Carrot and tahini soup

SATISFYING lunch. Serves: Ingredients

2 tbsp rapeseed oil 400g can chickpeas, drained and rinsed 2 onions 2 garlic cloves 4 celery sticks 400g carrots 800ml hot vegetable stock 2 tbsp tahini

Method

1 Heat 1 tbsp oil in a saucepan over medium heat and fry half the chickpeas for five minutes until golden and crisp. Tip into bowl, toss with sea salt and leave to cool. 2 Chop onions, garlic, celery and carrots. Add remaining oil to pan and fry veg for eight minutes until they start to soften. 3 Pour in stock and add remaining chickpeas, then bring to boil. Cover and simmer for ten minutes. Add tahini and pinch of black pepper, then blitz with a hand blender until smooth. Serve in bowls topped with the fried chickpeas.

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