Carrot Soup with Lemon, Tahini and Crisped Chickpeas
Shared by: FeatherstoneFarm
Source:
smittenkitchen.com
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
Directions
Visit smittenkitchen.com for directions.