Watercress and Chickpea Soup with Spiced Carrots – Sophie Zalokar

Ingredients

• 2 medium carrots, peeled & largely diced
• 3 tbsp olive oil
• ¾ tbsp ras el hanout or ground cumin
• ½ tsp ground cinnamon
• 300 g cooked chickpeas, drained
• 1 onion, diced
• 1 tbsp ginger, finely chopped
• 1 tsp sea salt
• 600 ml vegetable or chicken stock
• 200 g watercress or silverbeet
• 100 g spinach leaves
• 1 tsp sugar [optional]
• Greek yoghurt, to serve