Carrot soup with roasted chickpeas | Crunchy & warming

Preheat the oven to 180 °C. Drain the chickpeas and mix with chilli, a pinch of salt, and 1 tablespoon of olive oil.

Spread onto a baking sheet lined with baking paper, place in the oven, and bake at 170–180 °C for about 30 minutes.

Meanwhile, while the chickpeas are roasting, prepare the soup. Heat the remaining 2 tablespoons of olive oil in a pot, add the diced carrots and potatoes, minced garlic cloves, coriander, caraway, and sauté for about 12–15 minutes.