Easy Does It
We recently hosted our nephew and his girlfriend for Shabbat dinner. Since I hadn’t been cooking for anyone but the two of us for awhile, I decided to go all out on a Mediterranean feast. I baked challah and made hummus, baba ghanoush, several salads, lamb with apricots and basmati rice and an apricot frangipane tart. With so many different pieces to the meal, I wanted something that was flavorful and bright for the soup but which wasn’t overly complicated. Surprisingly, I found it in my Jerusalem Cookbook by Yotam Ottolenghi and Sami Tamimi.
While I like the foods that appear in this cookbook, I generally find that the recipes are overly complicated with unnecessary steps. This one was pretty simple and since I already happened to have the Ras El Hanout spice mix and rose water in my pantry, I didn’t even have to buy any special ingredients. You can, of course, make your own spice mix, but it is also perfectly acceptable to buy it. Any good spice shop such as Kalustyan’s should have it or it can be ordered online.
Herbaceous, Bright and Vegan
This creamy, bright green soup is perfect as part of a meat, vegetarian or vegan meal. And while I mentioned in an earlier post that my husband thinks foods with rose water taste like fancy hotel soaps, the amount used here is small. He was unaware that it was even in there. The rose water does lend the soup some indefinable, slightly exotic flavor, but the soup would still be delicious if you left it out.
Yield: 4 servings
2-3 medium carrots, cut into 3/4-inch dice
3 Tablespoons of EVOO, divided
2.5 teaspoons Ras El Hanout
1/2 teaspoon ground cinnamon
15 ounce can cooked chickpeas, well-drained
1 medium onion, thinly sliced
2.5 Tablespoons, peeled and finely chopped fresh ginger (I used the stuff in a jar)
2.5 cups of vegetable stock
7 ounces of fresh watercress
3.5 – 4 ounces fresh spinach leaves
2 teaspoons granulated sugar
1 teaspoon rose water (optional)
Kosher salt and freshly cracked black pepper
Preheat the oven to 425 degrees F
Mix the carrots with 1 Tablespoon of the EVOO, the Ras El Hanout. cinnamon and a generous pinch of salt. Spread in a single layer on a pan lined with parchment paper. Roast in the oven for 15 minutes and then add 1/2 of the drained chickpeas. Mix well and continue roasting for 10 more minutes. Remove from the oven and set aside. This can be made ahead and refrigerated over-night.
Place the remaining 2 Tablespoons of EVOO in a large saucepan and add the ginger and onions. Saute for about 10 minutes over medium heat, until the onion is softened and becomes golden at the edges.
Add the remaining chickpeas, stock, watercress, spinach, sugar and 3/4 teaspoon of salt and a few cracks of black pepper. Stir well and bring to a boil. Cook for only about 2 minutes or just until the leaves wilt. You want the greens to remain bright.
When the soup has cooled somewhat, blend it until smooth in a food processor or blender. Add the rose water and check to see if you want more salt and pepper. This can also be made ahead and gently reheated.
To serve, divide the soup among four bowls and top with the carrot, chickpea mixture.