In a large pot, sauté onion in a little oil until lightly browned; add celery and sauté an additional two to three minutes.

Add water, cubed potatoes, dill, and 3/4 cup chickpeas and bring to a boil. Lower heat and simmer 35–40 minutes.

To make the garnish, preheat oven to

broil.

Toss roasted chickpeas ingredients in

a small mixing bowl to coat the chickpeas.

Spread out onto an aluminum-foil-lined baking pan and broil for five to six minutes, or until beginning to blacken. Remove from oven and set aside for garnish.

Blend soup using an immersion blender until smooth and creamy. Add shredded carrots and cook an additional 15 minutes. If necessary, add water to achieve desired consistency.

Season with salt and pepper, to taste. Serve hot and garnish with roasted chickpeas.