Carrot Soup with Sumac-Roasted Chickpeas and Harissa

williams-sonoma.com

Cnrgy

subheading: For the sumac-roasted chickpeas:

1 tsp. smoked paprika

1 tsp. sumac

Kosher salt

1 can (15 oz./470 g) chickpeas, drained, rinsed and patted dry

2 Tbs. extra-virgin olive oil

subheading: For the carrot soup:

2 Tbs. extra-virgin olive oil

1 large shallot, coarsely chopped

1 leek, white and light green portions, cut into 1-inch (2.5-cm) pieces and rinsed well

2 garlic cloves, peeled

Kosher salt and freshly ground pepper

2 lb. (1 kg) carrots, peeled and coarsely chopped

2 ½ cups (20 fl. oz./625 ml) vegetable stock, plus more if needed

¾ cup (6 fl. oz./185 ml) coconut milk

1 ½ tsp. fresh lemon juice

2 tsp. smoked paprika

1 tsp. harissa paste

Za’atar for garnish

Directions at williams-sonoma.com

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