Dutch Carrot Soup with Crunchy Chickpeas Recipe

Ingredients

• 400g carrots, sliced lengthways
• 300g pumpkin, peeled & chopped into small cubes
• Olive oil
• 1 tsp ground cumin
• Pinch sea salt
• 1 tbsp honey
• 1 cup cooked chickpeas, rinsed & drained
• ½ tsp sea salt
• 1 onion, diced
• 2 garlic cloves
• 5 cups vegetable stock or broth
• 2 tbsp tahini or yoghurt
• Black pepper, to taste
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 2 tbsp sesame seeds
• Fresh parsley, for serving