Ingredients

Ingredients for the soup

4 very large (or 6-8 small/medium) carrots, peeled and roughly chopped

1/2 large white onion, sliced

Extra virgin olive oil

Salt & pepper

1 Tablespoon curry powder (or to taste; see note)

1/2 teaspoon garlic powder

1/4 teaspoon ginger powder

6-8 cups chicken stock or water, or a combination of both

About 2 cups cooked quinoa, cooled (or more or less, depending on your taste and hunger)

Sliced green onions, for garnish

Ingredients for the chickpeas

15-oz can of chickpeas, rinsed and drained

2 Tablespoons extra virgin olive oil

1/2 teaspoon cumin

1/4 teaspoon garlic powder

1/4 teaspoon paprika

Juice of 1/4 of large lemon

Pinch each of salt and pepper