Carrot And Chickpea Soup - cooking recipe

Ingredients

10 1/2 ounces canned chick-peas
3 large carrots, sliced
1/2 tablespoon oil
4 cups chicken broth
1/2 cup orange juice
1 small leek, chopped
1/2 teaspoon mixed spice
plain yogurt (optional)

Preparation

In a large pan, heat oil. Add carrots and stir until carrots are soft.
Add all other ingredients apart from the yoghurt.
Bring to the boil, cover and simmer for approx 25 minutes, stirring every so often.
Remove pan from heat and, using a hand blender, blend until the soup is nice and smooth. Return to the heat and heat through again.
Optional: add a dollop of plain yoghurt to garnish, or even sprinkle with chives.