This hearty and flavorful soup recipe features chickpeas, carrots, vegetable broth, and spices. It is topped with crispy roasted chickpeas for a delightful crunch and fresh parsley for a finishing touch.
Made with chickpeas, tahini, and spices, it’s topped with crispy roasted chickpeas and fresh parsley for the perfect finishing touch.4 cups vegetable brothPreheat the oven to 200°C. Toss 1 1/2 cups of the chickpeas with garlic cloves, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of cumin on a large-rimmed baking sheet.
Secure the lid on the blender, removing the centre piece to allow steam to escape. Place a clean towel over the opening. Process until smooth for about 1 minute. Bake until the garlic is tender and browned and the chickpeas are toasted and crispy, 20 to 25 minutes, stirring halfway through.Separate out the garlic cloves to puree in the soup and set aside until ready to use.Heat the remaining 2 tablespoons of olive oil in a large Dutch oven over medium-high.Add the remaining 1 1/4 teaspoons salt and remaining 1 teaspoon cumin and cook, stirring constantly, until fragrant and the cumin is darkened and toasted, 30 seconds to 1 minute.
SOUP CHICKPEAS CARROTS SPICES ROASTED
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