Photo Credit: smittenkitchen.com

carrot soup with tahini and crisped chickpeas


Ingredients

  • Soup
  • 2 tablespoons (30 ml) olive oil
  • 2 pounds (905 grams) carrots, peeled, diced or thinly sliced
  • 1 large onion, finely chopped
  • 4 regular or 6 small garlic cloves, peeled and smashed
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon table salt, plus more if needed
  • Pinch of Aleppo pepper or red pepper flakes
  • 4 cups (945 ml) vegetable broth
  • Crisped chickpeas
  • 1 3/4 cups cooked chickpeas, or 1 15-ounce (425-gram) can, drained, patted dry on paper towels
  • 1 generous tablespoon (15 ml or so) olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground cumin
  • Lemon-tahini dollop
  • 3 tablespoons (25 grams) tahini paste
  • 2 tablespoons (30 ml) lemon juice
  • Pinch or two of salt
  • 2 tablespoons (30 ml) water
  • Pita wedges, garnish
  • A few large pitas, cut into 8 wedges
  • Olive oil, to brush pitas
  • Za’atar (a Middle Eastern spice-herb blend) or sesame seeds and sea salt to sprinkle
  • 2 tablespoons flat-leaf parsley, coarsely chopped