Directions

1. Make the challah croutons. Preheat the oven to 250F. Toss stale challah* with olive oil, za’atar, and a pinch of salt. Spread coated challah cubes on a lined baking tray. Bake for 10 minutes, or until crisp and lightly browned.

2. Once the challah croutons are finished baking, make the chickpea croutons. Raise the oven temperature to 425F. Toss chickpeas with olive oil and za’atar. Bake in the oven until lightly browned and crisp. About 15-20 minutes. Toss chickpeas halfway through baking.

3. Make the soup. In a large pot over medium heat, warm olive oil. Chop the onion and carrots and place into the pot. Cook, stirring frequently until the onions have softened, about 5 minutes. Add salt, pepper, coriander, cumin, paprika, and turmeric, and a dash of cayenne pepper. Continue cooking for another 5 minutes. Stir in tahini and challah. Add the water.

4. Bring to a boil, add chicken or vegetable bouillon powder, then lower the heat and simmer, partially covered, for 25-30 minutes.

5. While the soup is simmering, make the creamy tahini sauce. Mince the garlic clove and add to a medium sized mixing bowl. Add tahini, lemon juice, ice cold water, and a pinch of salt. Whisk until fully combined.

6. Take the soup off the heat and let cool. Use an immersion blender to puree soup.

7. To serve, top individual bowls of soup with 1-2 Tbsp tahini sauce and challah croutons.