Greek Chickpea Soup

3 cans chickpeas drained and rinsed
2 Tbls olive oil
1 large onion chopped
2 medium carrots peeled and sliced into discs
3 cloves garlic minced
1/2 tsp red pepper flakes
4 c vegetable broth
1/2 lemon zested
2 Tbls lemon juice plus more to taste
3 Tbls tahini ▢ 2 tablespoons lemon juice ½ teaspoon salt or more to taste + black pepper▢ 1 small handful fresh dill or parsley – chopped
1 tsp salt more to taste
freshly ground black pepper
handful fresh dill chopped

Heat olive oil in a large pot over medium heat. Add chopped onion and sliced carrots and cook for about 4 minutes, until softened.
Stir in garlic and red pepper flakes and cook for 1 more minute until fragrant.
Add chickpeas, vegetable broth, salt and pepper. Bring to a gentle simmer and cook for 15 minutes so the flavors blend.
Scoop out about 2 cups of the soup (about half chickpeas and half broth) and transfer to a blender. Add lemon juice and tahini. Blend until creamy.
Turn off the heat and stir the blended mixture back into the pot. Add the lemon zest, dill and taste for seasoning, adding more salt or lemon if needed.

NOTE: If there is creamy mixture left in your blender, add a little extra broth, blend to clean and add to the pot.