Spiced Carrot Soup with Crispy Chickpeas and Tahini

Spiced Carrot Soup with Crispy Chickpeas and Tahini

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2 tablespoons olive oil, plus more to taste

2 pounds’ carrots, thinly sliced

2 leeks, thinly sliced and cleaned

6 garlic cloves, smashed

¼ teaspoon ground coriander

½ teaspoon ground cumin

salt, to taste

pinch of red pepper flakes

4 cups vegetable stock

lemon juice

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Garnish

3 tablespoons tahini

2 tablespoons freshly squeezed lemon juice

2 tablespoons water

sesame seeds 

1 ¾ cups spicy roasted chickpeas

2 tablespoons flat-leaf parsley, coarsely chopped

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1. Heat the olive oil in a pot over medium heat.

2. Add the carrots, leek, garlic, coriander, cumin, 1 teaspoon salt, and pepper flakes, and sauté, stirring occasionally, until they begin to brown, about 15 minutes.

3. Add the vegetable stock, scraping the bottom of the pot to deglaze any browned bits, bring to a boil, and then reduce heat to maintain a simmer.

4. Simmer for about 30 minutes, or until the carrots are fork-tender.

5. Meanwhile, whisk together the tahini, lemon juice, water, and a pinch of salt in a small bowl until smooth.

6. Set aside.

7. Blend the soup until smooth using an immersion blender.

8. Season the soup to taste with olive oil, salt, and lemon juice.

7. Ladle the soup into bowls, and garnish each bowl with a dollop of the lemon-tahini mixture, a pinch of sesame seeds, roasted chickpeas, and chopped parsley.