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Carrot Soup with Sumac-Roasted Chickpeas and Harissa
  • 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
  • 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 1/2 cups (20 fl. oz./625 ml) vegetable stock, plus more if needed
  • 3/4 cup (6 fl. oz./185 ml) coconut milk
  • 1 1/2 tsp. fresh lemon juice
  • 2 tsp. smoked paprika
  • 1 tsp. harissa paste
  • Za’atar for garnish
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