carrot soup with tahini and crisped chickpeas

INGREDIENTS

• 2 tablespoons (30 ml) olive oil
• 2 pounds (905 grams) carrots, peeled, diced or thinly sliced
• 1 large onion, finely chopped
• 4 regular or 6 small garlic cloves, peeled and smashed
• 1/4 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon table salt, plus more if needed
• Pinch of Aleppo pepper or red pepper flakes
• 4 cups (945 ml) vegetable broth
• 1 3/4 cups cooked chickpeas, or 1 15-ounce (425-gram) can, drained, patted dry on paper towels
• 1 generous tablespoon (15 ml or so) olive oil
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground cumin
• 3 tablespoons (25 grams) tahini paste
• 2 tablespoons (30 ml) lemon juice
• Pinch or two of salt
• 2 tablespoons (30 ml) water
• A few large pitas, cut into 8 wedges
• Olive oil, to brush pitas
• Za’atar (a Middle Eastern
• ) or sesame seeds and sea salt to sprinkle
• 2 tablespoons flat-leaf parsley, coarsely chopped