How to make
Chop the garlic and onion and fry them in olive oil for a few minutes. Add the chopped or grated carrots, mix and season them with curry and turmeric. Add the chickpeas and broth.
Wait to come to a boil, cover the pot with a lid and simmer it for 10 minutes. Season with salt and black pepper, remove it from the heat and blend it.
Serve the Moroccan soup with carrots and chickpeas with chopped coriander.
