Carrot soup with tahini and crisped chickpeas from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Suitsme on October 24, 2024

    Tasty! Used homemade chickpeas. Doubled the spices in the soup. The lemon-tahini sauce is what ties everything together so don’t skip it.

  • Agaillard on February 10, 2024

    I loved the chickpeas which are indeed a snack of their own! The carrot soup was "normal" I mean just a standard carrot soup. I didn't love the tahini cream and found it didn't mix well with the soup. Overall, will definitely make the chickpeas again and with different spices, etc. The tahini thing is nice as a dip or something, just not mixing well with the soup in my opinion.

  • skvalentine on April 25, 2023

    Whole family liked this. The various toppings were all delicious-- almost couldn't save the chickpeas for the soup because they were a fantastic snack. I used turkey broth we had in the freezer from Thanksgiving.

  • Rutabaga on January 26, 2017

    I find carrot soups are a great, inexpensive make-ahead dish. Adding chickpeas turns this simple soup into a hearty main course. Plus, soups with multiple toppings are great for my family since they allow everyone to create their own meal to taste.

  • Alro9 on November 01, 2013

    Chickpeas in soup, who knew how delicious that would be. Try to get the large bottled Spanish chick peas if you can, rather than the usual canned one.

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