This is the first thing John (my husband) learnt to cook, taught to him by his Granny Liz, who at 92 is still making it today, as well as giving Dylan races around the garden and playing football from her wheelchair. It is a humble soup lifted by the perhaps unexpected hit of orange. The crispy chickpeas, tahini and rosemary are my additions – John likes it straight up, Granny Liz style. So, this one is for you, Granny Liz. I hope with all my heart I am as gracious, sprightly and glamorous when I’m 92.
Heat the oil in a large lidded pan over a medium-high heat. Add the onion and cook for about 10 minutes until soft and sweet. Add a good pinch of salt, the paprika and garlic and cook for another minute or so.
Add the carrots, tomatoes and the zest and juice of the orange and cook for 3 minutes more, until everything is bubbling, then add the stock and bring to the boil. Reduce the heat to medium-low, cover and simmer for 20 minutes or until the carrots are very tender.
While the soup is simmering, drain the chickpeas and pat them dry with kitchen paper. Put a large frying pan over a medium heat and add about 4 tablespoons olive oil. Once hot, add the chickpeas (be careful as they may spit to begin with) and rosemary and cook until the rosemary is fragrant and the chickpeas are crisp and popping. Sprinkle with salt and keep warm.
Once the carrots are tender, take the soup off the heat and stir in the sherry vinegar and half the tahini, and purée with a hand-held blender.
Serve the soup topped with the fried rosemary chickpeas, with the rest of the tahini and a little extra virgin olive oil drizzled over.
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