Spiced Carrot Soup with Crispy Chickpeas & Tahini

Spiced Carrot Soup with Crispy Chickpeas & Tahini

2 tablespoons olive oil
2 lbs. carrots, thinly sliced
2 leeks, thinly sliced
6 garlic cloves
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
salt to taste
1 teaspoon red pepper flakes
4 cups vegetable stock
1/2 cup lemon juice, to taste
3 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons water
sesame seeds toasted for garnish
1 3/4 cup spicy roasted chickpeas
2 tablespoons Italian parsley, coarsely chopped

1. Heat olive oil in large pot over medium heat.
2. Add carrots, leeks, garlic, coriander, cumin, salt, and red pepper flakes, and saute, stirring occasionally, until they begin to brown, about 15 minutes.
3. Add vegetable stock, scraping the bottom of the pot to deglaze any browned bits, bring to a boil, and then reduce to heat to maintain a simmer.
4. Simmer for about 30 minutes, or until the carrots are fork-tender.
5. Meanwhile, whisk together tahini, lemon juice, water, and a pinch of salt in a small bowl until smooth.
6. Set aside.
7. Blend the soup until smooth, either using an immersion blender or a food processor.
8. Season the soup to taste with olive oil, salt, and lemon juice.
9. Ladle the soup into bowls, and garnish each bowl with a dollop of lemon tahini mixture, a pinch of sesame seeds, roasted chickpeas, and chopped parsley.