Total Time
40mins
Prep 10 mins
Cook 30 mins

This makes two portions and can be easily multiplied up. Will freeze for upto one month.

Ingredients Nutrition

Directions

  1. Gently heat the oil and soften the onion. Add the carrots and cook for another 5 minutes.
  2. Tear the watercress and place in the pan, stalks and all. Stir well until the watercress wilts.
  3. Add the chickpeas, stock and cumin and simmer for 20 minutes.
  4. Blend until smooth and reheat in the pan if needed.
  5. Season with freshly ground black pepper.

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