The Australian Vegan Magazine — May-June 2017

the australian vegan magazinethe australian vegan magazine 73

If using organic carrots, give
them a wash, but don't peel as
the skin is high in phytonutrients.
Otherwise, it's best to peel
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prep + cook 1 hour

25 minutes (+ standing)

serves 4

1kg carrots, chopped coarsely

2 medium onions, chopped
coarsely
60ml (¼ cup) olive oil

1 teaspoon cumin seeds

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1 bulb garlic, halved

30g (¼ cup) rinsed chickpeas
3 teaspoons za’atar

1.5 litres (6 cups) water

½ cup small fresh coriander
(cilantro) leaves

1 Preheat oven to 200°C
(400°F). Line two oven trays
with baking paper.

2 Divide carrot and onion
between the trays. Drizzle
with 2 tablespoons of the
oil; sprinkle with seeds and
chilli. Season. Roast for 30
minutes. Add garlic to a
tray; roast for a further 15
minutes or until vegetables
and garlic are tender.

3 Meanwhile, place

chickpeas on a shallow-sided

oven tray; drizzle with

remaining oil. Sprinkle with

za’atar; toss to coat. Roast

for 10 minutes or until

fragrant and browned lightly.

4 Squeeze garlic from skin;

discard skin. Transfer

vegetables and garlic to a

large saucepan; add the

water. Bring to the boil over

high heat. Reduce heat;

simmer, uncovered, for 10

minutes. Stand 10 minutes.

5 Blend or process soup

until smooth; season.

Reheat gently if needed.

6 Serve soup topped with

chickpeas and coriander.

DO-AHEAD Soup can be

made up to 2 days ahead

to the end of step 5; keep

covered in the fridge. Keep

roasted chickpeas in an

airtight container at room

temperature.

SERVING IDEAS Serve

topped with a dollop of

vegan yoghurt.

Images and recipes from The Australian

Women’s Weekly Vegan Kitchen, Bauer

Books, RRP $49.99, available where all

good books are sold & awwcookbooks.

Roast carrot

& garlic soup

Gluten-free

WHEAT-FREE