We were gone for about 10 days over the Christmas break and when we got back, there wasn't much in the fridge. I happened to see this carrot soup on smitten kitchen and knew that I at least had carrots and onion, so I could make this for dinner without having to make a trip to the grocery store. The prep is easy and the best part is the crunchy chickpeas. We enjoyed it on a gloomy, chilly night and it was just the perfect meal.
Here is the recipe - carrot soup with tahini and crisped chickpeas | smitten kitchen
I used chicken broth and added some curry powder to the spices.
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5 comments:
I love the sound of those crisped chickpeas! Perfect soup-topper.
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