Carrot Soup with Tahini and Crisped Chickpeas
Photo © Deb Perelman
- 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
- 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
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Published January 3, 2013 (1 month ago).
127 people saved this recipe.
