Cooking Notes: Dried chickpeas would definitely have been better if you have the time. You can easily make 1.5x-2x the carrot / ras el hanout topping. Also, toss the chickpeas that you intend to roast in ras el hanout as well; more spice definitely adds something to the soup.

Tasting Notes: Excellent! The ginger contributes a spiciness that I originally thought was cayenne pepper. Watercress adds an earthy-peppery note that is nice. Rose water is present but not overwhelming. 5x batch made 1.5-1.75 gallons. Note that a serving of this has less than 500 calories; can definitely use some bread to make a meal. One of my favorite recipes so far in Ottolenghi’s Jerusalem.

Joe’s Rating: 7
Difficulty: 6