Method

• 1.
  Preheat oven to 200°C. Line a baking tray with baking paper. Place carrots, onion and garlic on tray, drizzle with 1/4 cup (60ml) oil and scatter with half the cumin seeds and season. Toss to coat. Roast for 50 minutes or until vegetables are tender and lightly browned.
• 2.
  Squeeze garlic out of its skins into a large saucepan, add carrots, onion, half the chickpeas, tahini, vegetable stock and 1 cup (250ml) water and season. Bring to the boil, then reduce to a simmer and cook for 20 minutes to allow flavours to develop. Transfer to a blender (or use a stick blender) and blend until very smooth. Return to saucepan and bring to a simmer, then remove from heat, stir in lemon juice and check seasoning.
• 3.
  Meanwhile, heat remaining 1 tbs oil in a frying pan, add remaining chickpeas and cook, stirring occasionally, for 5 minutes or until crisp, adding remaining cumin seeds in the last 1 minute of cooking, stirring to combine and seasoning. Transfer to a plate lined with paper towel.
• 4.
  Divide soup among serving bowls, swirl through a dollop of yoghurt and scatter with crisp chickpeas and coriander.