Roasted Tomato and Chickpea Soup

Ingredients

• 8 Roma tomatoes (cut in half lengthwise)
• 2 tablespoons avocado oil
• 1 teaspoon dried oregano
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 3 shallots (peeled and cut into small chunks)
• 1 medium carrot (peeled and cut into small chunks)
• 1 stalk of celery (cut into small chunks)
• 4 garlic cloves (peeled and smashed)
• ¼ cup tomato paste
• 1 quart chicken or vegetable stock
• 1 sprig rosemary
• 1 15.5 oz. can chickpeas, drained and rinsed
• 1 teaspoon soy sauce or tamari
• Yogurt Crema (recipe below)
• Crispy Spiced Chickpeas (recipe below)
• Fresh herbs (to garnish)
• ½ cup full-fat Greek yogurt
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 1 15.5 oz. can chickpeas, drained, rinsed, and thoroughly dried
• Oil for frying
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon ground cumin