Carrot Soup with Roasted Chickpeas and Lemon Tahini

Name: Carrot Soup with Roasted Chickpeas and Lemon Tahini
Total time: 1 h 5 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 2 pounds carrots peeled and diced; 1 onion large, finely chopped; 5 garlic cloves chopped; 1/4 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon table salt or to taste; 1 pinch red pepper flakes; 4 cups chicken broth; 15 ounces chickpeas drained and patted dry; 1 tablespoon olive oil; 1/2 teaspoon coarse sea salt; 1/4 teaspoon ground cumin; 3 tablespoons tahini paste; 2 tablespoons lemon juice; 2 salt; 2 tablespoons water; pita wedges garnish, optional; 2 tablespoons flat leaf parsley coarsely chopped

THE PARTIAL INGREDIENTS

19Ingredients

65Minutes

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Ingredients

US|METRIC

4 SERVINGS

2 Tbsp. olive oil

2 lb. carrots (peeled and diced)

1 onion (large, finely chopped)

5 garlic cloves (chopped)

1/4 tsp. ground coriander

1/2 tsp. ground cumin

1/2 tsp. table salt (or to taste)

1 pinch red pepper flakes

4 cups chicken broth

15 oz. chickpeas (drained and patted dry)

1 Tbsp. olive oil

1/2 tsp. coarse sea salt

1/4 tsp. ground cumin

3 Tbsp. tahini paste

2 Tbsp. lemon juice

2 salt

2 Tbsp. water

pita wedges (garnish, optional)

2 Tbsp. flat leaf parsley (coarsely chopped)

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Carrot Soup with Roasted Chickpeas and Lemon Tahini

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