Roasted chickpeas

• Soak chickpeas in cold water, and let them sit for 24 hours.
• Place the chickpeas in a pot, cover them with fresh water, and bring to a boil.
• Cook the chickpeas for 40-45 minutes until they are tender.
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• Peel the carrots, shallots, and garlic, and chop everything into smaller pieces.
• Add 2 tablespoons of oil in a pot, add the onions, garlic, chili, and star anise, and let it sauté for a bit.
• Then add the carrots and rosemary, and let it sauté for 4-5 minutes until the carrots begin to take on some color.
• Add the orange juice, finely grated orange zest, and 1 liter of water. Bring to a boil, and let the soup simmer for 15-20 minutes until the carrots are tender but still retain a bit of their fresh flavor.
• Remove the rosemary twig from the soup, add the cream, and let the soup boil for another 2 minutes.
• Transfer the soup to a blender, or use an immersion blender, and blend until completely smooth.
• Season to taste with salt, freshly ground pepper, and a bit of lemon juice.
• Pour the soup back into the pot if you used a blender, and keep it warm.
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• Mix the yogurt with cardamom, finely grated lemon zest, salt, and freshly ground pepper, and let it sit for 5 minutes to develop flavor.
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• Roast the chickpeas in a bit of oil in a pan until they are crispy.
• Add chopped almonds to the pan, and roast them with the chickpeas for the last 30 seconds.
• Season with salt and freshly ground pepper.
• Serve the hot soup in bowls with a good dollop of cardamom yogurt, roasted chickpeas and almonds, and chive flowers on top.
• Drizzle with a bit of olive oil.