carrot soup with tahini and crisped chickpeas

Name: 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

carrot soup with tahini and crisped chickpeas was pinched from <a href="http://smittenkitchen.com/blog/2013/01/carrot-soup-with-tahini-and-crisped-chickpeas/" target="_blank">smittenkitchen.com.</a>

INGREDIENTS

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Soup

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2 tablespoons (30 ml) olive oil

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2 pounds (905 grams) carrots, peeled, diced or thinly sliced

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1 large onion, finely chopped

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4 regular or 6 small garlic cloves, peeled and smashed

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1/4 teaspoon ground coriander

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1/2 teaspoon ground cumin

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1/2 teaspoon table salt, plus more if needed

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Pinch of Aleppo pepper or red pepper flakes

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4 cups (945 ml) vegetable broth

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Crisped chickpeas

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1 3/4 cups cooked chickpeas, or 1 15-ounce (425-gram) can, drained, patted dry on paper towels

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1 generous tablespoon (15 ml or so) olive oil

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1/2 teaspoon coarse salt

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1/4 teaspoon ground cumin

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Lemon-tahini dollop

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3 tablespoons (25 grams) tahini paste

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2 tablespoons (30 ml) lemon juice

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Pinch or two of salt

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2 tablespoons (30 ml) water

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