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Carrot Soup With Tahini And Crisped Chickpeas

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Carrot Soup With Tahini And Crisped Chickpeas

Ingredients

  • 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
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Published 2014-09-09 12:35:00 (2 years ago).

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