Soup2 tbsp. olive oil
2 lbs. carrots, peeled and diced
1 onion, finely chopped
4-6 cloves of garlic, peeled and smashed
1 tsp. ground corriander
1 tsp. ground cumin
1/2 tsp. salt
Pinch of red pepper flakes
4 c. vegetable stock
1/4 c. tahini
1/2 c. Feta, crumbled
4 pitas, cut into wedges
1 tbsp. Za'atar
Chickpeas2 c. cooked chickpeas (I use dried, canned are fine, too)
1 tbsp. olive oil (I used cilantro-onion from The Olive Leaf)
1/2 tsp. coarse salt
1/4 tsp. ground cumin
Heat olive oil in a dutch oven over medium heat.
Add carrots, onion, garlic, coriander, cumin, salt and red pepper flakes. Saute' until they begin to brown, about 15 minutes.
Toss chickpeas with olive oil, salt and cumin on a baking sheet, roast at 425* until crisp, stir occasionally.
Once vegetables have browned, add stock, and scrape up bits stuck to the bottom. Cover and simmer until carrots are tender, about 15 more minutes.
Remove chickpeas from the oven, place pita wedges on another baking sheet, sprinkle with za'atar and bake until crisp.
Puree soup using an immersion blender or by transferring to a blender, blend until smooth.
Turn heat off and stir in tahini, taste and adjust seasonings.
Ladle into bowls, top with feta, chickpeas and serve with pita.