Ingredients
| Soup | ||
| 2 | tablespoons | Olive Oil |
| 2 | pounds | Carrots peeled, diced or thinly sliced |
| 1 | large | Onion finely chopped |
| 4-6 | small cloves | Garlic or regular, peeled and smashed |
| 1⁄4 | teaspoon | Coriander ground |
| 1⁄2 | teaspoon | Cumin ground |
| 1⁄2 | teaspoon | Salt plus more if needed |
| Pinch | Aleppo pepper or red pepper flakes | |
| 4 | cups | Broth |
| Crisped chickpeas | ||
| 1 3⁄4 | cups | Chickpeas cooked or 1 15-ounce (425-gram) can, drained, patted dry on paper towels |
| 1 | Tablespoon | Olive Oil |
| 1⁄2 | teaspoon | Salt course |
| 1⁄4 | teaspoon | Cumin Ground |
| Lemon-tahini dollop | ||
| 3 | tablespoons | Tahini |
| 2 | tablespoons | Lemon Juice |
| pinch or two | Salt | |
| 2 | tablespoons | Water |
| Pita wedges garnish | ||
| 3-4 | large | Pita 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 | Parsley flat leaf, coarsely chopped |
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