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Carrot Soup with Tahini and Crisped Chickpeas
http://smittenkitchen.com/blog/2013/01/carrot-soup-with-tahini-and...
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Photo © Deb Perelman
Ingredients
categorized
original
2 tablespoons olive oil
2 pounds 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 vegetable broth
1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained, patted dry on paper towels
1 generous tablespoon olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground cumin
3 tablespoons tahini paste
2 tablespoons lemon juice
Pinch or two of salt
2 tablespoons water
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
Ingredients
categorized
original
Produce
Carrots
(
2
pounds
)
Chickpeas, cooked
(
1 3/4
cups
)
Coriander, ground
(
1/4
teaspoon
)
Cumin, ground
(
3/4
teaspoon
)
Flat-leaf parsley
(
2
tablespoons
)
Onion, large
(
1
)
Za’atar
(
1
)
Canned Goods
Vegetable broth
(
4
cups
)
Condiments
Tahini paste
(
3
tablespoons
)
Cooking & Baking
Aleppo pepper or red pepper flakes
(
1
Pinch
)
Olive oil
(
3
tablespoons
)
Olive oil
(
1
)
Or two of salt
(
1
Pinch
)
Salt, coarse
(
1/2
teaspoon
)
Table salt
(
1/2
teaspoon
)
Bread & Baked Goods
Pitas, large
(
3
)
Drinks
Lemon juice
(
2
tablespoons
)
Water
(
2
tablespoons
)
Other
4 regular or 6 small garlic cloves, peeled and smashed
Preparation
Read recipe preparation on
smittenkitchen.com
Smitten Kitchen
smittenkitchen.com
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Social Stats
60.8
Rating
1-100
210
Tweets
3,346
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Shares
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Views
0
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Recipe Stats
Published January 3, 2013 (1 month ago).
127 people saved this recipe.
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