Peel and chop the onion and garlic. Drain the chick peas in a sieve and rinse briefly under running water. Put 4 tbsp. chick peas aside for the garnish. Wash, peel and slice the carrots. Finely dice 1/3 of a carrot and add to the chick peas for the garnish.
Heat 3 tablespoons of olive oil in a saucepan and sauté the onion and garlic. Add the remaining chickpeas and carrots to the onions and fry for about 2-3 minutes. Pour vegetable stock over everything. Add spices, tahini, dates and chilli and simmer for about 10 minutes.
Finely puree the soup with a hand blender or in a blender jug. Season to taste with salt, pepper and lime zest.
Heat the oil in a small frying pan, fry the chickpeas and carrot cubes briefly. Wash parsley, shake dry, pluck leaves and chop coarsely.
Arrange the soup in glasses and garnish with chickpeas, carrot cubes, parsley and a few drops of Tabasco.