recipes
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CARROT SOUP WITH LEMON,
TAHINI, AND CRISPED CHICKPEAS
Soup
2 tablespoons olive oil
2 pounds carrots, peeled, diced or thinly sliced
1 large onion, finely chopped
4 garlic cloves, peeled and smashed
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon sea salt, plus more if needed
Pinch of Aleppo pepper or red pepper flakes
4 cups vegetable or chicken broth
Crisped chickpeas
1 3/4 cups cooked chickpeas, drained, patted dry on paper towels
1 generous tablespoon olive oil
1/2 teaspoon coarse sea salt
1/4 teaspoon ground cumin
Lemon-tahini dollop
3 tablespoons tahini paste
2 tablespoons lemon juice
Pinch or two of salt
2 tablespoons water
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.
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.
Smitten Kitchen