Chickpea Soup with Golden Spices

An easy and delicious soup, perfect for a cool winter day. I prepared chickpeas in my pressure cooker (always better than canned), and it took about another hour to sautée onions, garlic, carrots, etc. The soup is spiced with cumin, mustard, cayenne, and a bit of saffron. This gave it a delightful golden color (hence the name). I did add the optional tahini, and the optional drizzle of sesame oil at serving. As with most soups, this was even better the next day.