CARROT SOUP WITH LEMON, TAHINI, AND CRISPED CHICKPEAS Adapted from Smitten Kitchen From the second t

CARROT SOUP WITH LEMON, TAHINI, AND CRISPED CHICKPEAS Adapted from Smitten Kitchen From the second this was posted on Smitten Kitchen, I haven’t been able to stop lusting after it. But a stomach bug, work, and laziness got in the way of following through with my desires until tonight. This soup was yummy, light on our weak stomachs, and a nice change from our usual heavy potato soups. I felt it lacked a little flavor punch, and I originally thought this was probably because I don’t have coriander here in Ecuador, which the recipe requires. But then my wonderful friend told me something I truly don’t understand how I never knew. Coriander is cilantro. Wow. Anyway, I would mess around with the final product if you too find something missing – we added sour cream and a lot more salt. Serves 4, generously  Soup 2 tablespoons olive oil 2 pounds (905 grams) carrots, peeled, diced or thinly sliced 1 large onion, finely chopped 4 regular or 6 small garlic cloves, peeled and smashed ¼ teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon table salt, plus more if needed Pinch of Aleppo pepper or red pepper flakes 4 cups vegetable broth Crisped chickpeas 1 ¾ cups cooked chickpeas, or 1 15-ounce (425-gram) can, drained, patted dry on paper towels 1 generous tablespoon olive oil ½ teaspoon coarse salt ¼ teaspoon ground cumin Lemon-tahini topping 3 tablespoons tahini paste 2 tablespoons lemon juice Pinch or two of salt 2 tablespoons water Pita wedges, garnish 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 Directions: Heat two tablespoons olive oil in heavy large pot over medium heat. Add carrots, onion, garlic, coriander, cumin, salt and pepper flakes and sauté until they begin to brown, about 15 minutes. Meanwhile, heat your oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 10 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly. Once vegetables have begun to brown, add broth, using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes. Meanwhile, in a small dish, whisk together tahini, lemon juice, salt and water until smooth with a yogurt-like consistency. If more liquid is needed to thin it, you can add more lemon juice or water, a spoonful at a time, until you get your desired consistency. Spread pita wedges on a second baking sheet and brush lightly with olive oil. Sprinkle with za’atar or a combination of sea salt and sesame seeds and toast in oven with chickpeas until brown at edges, about 5 minutes. Puree soup in a blender or with an immersion blender until smooth. Ladle into bowls. Dollop each with lemon-tahini, sprinkle with crisped chickpeas and garnish with chopped parsley. Serve with pita wedges. -- source link

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