Roasted Carrot Soup with Za'atar Chickpeas

Bahan-bahan (4 porsi)

• 2 pounds carrots, sliced diagonally to 1” thickness
• 2 tablespoons olive oil, divided
• fine sea salt and freshly-ground black pepper
• 1 large white onion, diced
• 5 cloves garlic, minced
• 1 teaspoon ground cumin
• 6 cups vegetable stock
• 1/3 cup tahini
• 2 to 4 tablespoons freshly-squeezed lemon juice
• toppings: plain yogurt (or dairy-free yogurt), finely-chopped fresh cilantro or extra za’atar
• 1 (15-ounce) can chickpeas, rinsed, drained and thoroughly patted dry
• 1 tablespoon olive oil
• 1 tablespoon za’atar seasoning
• 1 teaspoon fine sea salt