Watercress & chickpea soup with rose water & ras el hanout from Jerusalem (page 132) by Yotam Ottolenghi and Sami Tamimi

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Notes about this recipe

  • TippyCanoe on April 23, 2013

    Fantastic, fast & easy recipe. The soup is fairly thin with a great, rich flavor. I liked the spiced chickpea and carrot condiment, but it is the soup itself that is the star here. I will make it again. (The prepared ras el hanout that I found in my local store was extremely expensive, so I made my own using an internet recipe. It used spices that I already had and tasted great. This spice blend is only used in the roasted carrot & chickpea condiment and the soup can be made without it.)

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