Carrot soup with tahini and crisped chickpeas recipe | 83 calories | Happy Forks
Carrot soup with tahini and crisped chickpeas: carrots, chickpeas, bread, onions, oil, sesame butter, lemon juice, water, garlic, salt, parsley, sesame seeds, cumin seed, pepper, coriander seed
Ingredients
- Oil · olive · salad or cooking: 2 tbsp
- Carrots · raw: 905 g
- Onions · raw: 1 large
- Garlic · raw: 4 clove
- Spices · coriander seed: 0.25 tsp
- Spices · cumin seed: 0.5 tsp, whole
- Salt · table: 0.5 tsp
- Spices · pepper · red or cayenne: 1 g
- SWANSON BROTH · Vegetable Broth: 4 cup
- Chickpeas · (garbanzo beans, bengal gram) · mature seeds · cooked · boiled · without salt: 1.75 cup
- Oil · olive · salad or cooking: 1 tbsp
- Spices · cumin seed: 0.25 tsp, whole
- Seeds · sesame butter · tahini · from roasted and toasted kernels (most common type): 3 tbsp
- Lemon juice · raw: 2 tbsp
- Salt · table: 1 dash
- Water · bottled · generic: 2 tbsp
- Bread · pita · whole-wheat: 3 pita, large (6-1/2" dia)
- Oil · olive · salad or cooking: 0.5 tbsp
- Seeds · sesame seeds · whole · dried: 1 tsp
- Salt · table: 3 dash
- Parsley · fresh: 2 tbsp
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