Minted Spinach Soup

Preheat the oven to 400°F. Add carrot, just half the chickpeas, 1 tbsp vegetable oil, ras el hanout, and a pinch of salt to a baking sheet, and toss. Roast until carrots are tender and chickpeas are crispy, 15 to 18 minutes. (4-serving meal: use 2 tbsp vegetable oil)

Heat 2 tbsp olive oil in a large pot over medium-high heat. Add onion, just 1 tbsp ginger, and a pinch of salt. Cook until onions are softened, 3 to 5 minutes. Add remaining chickpeas, baby spinach, vegetable broth concentrate, 1¼ cups water, and 1 tsp salt to the pot. Bring to a boil, reduce heat to low, and cook until greens have wilted, 4 to 5 minutes. (4-serving meal: use 4 tbsp olive oil, 2 tbsp ginger, 2½ cups water, 2 tsp salt) TIP: Keep any remaining ginger for your own use.

Carefully transfer soup to a blender and add all but a few mint leaves. Blend until smooth. Taste, and add salt and pepper as necessary. TIP: Vent blender and begin blending on low and finish on high to avoid splashing.

Divide the minted spinach soup between bowls and dollop with yogurt. Top with ras el hanout carrots and chickpeas, and remaining mint leaves. Soup’s on!