Preheat oven to 400 degrees F.
Line a baking tray with baking paper. Place carrots on tray, drizzle with 2 tablespoons olive oil, season with 1 tablespoon za’atar, salt, and freshly ground pepper. Toss to coat. Roast for 20 minutes or until carrots are tender and lightly browned.
Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat. Add shallot and garlic and cook for 2 minutes or until softened.
Add roasted carrot and vegetable stock to pan and bring to the boil. Reduce heat to medium and simmer for 15 minutes until carrot is softened.
Remove from the heat and let cool slightly.
Transfer carrot mixture to high speed blender and puree until smooth.
Add carrot puree back into pan. Add heavy cream and tahini and bring to a simmer for another 5 minutes. Season with salt and freshly ground pepper to taste. Thin soup with 1 tablespoon of water at a time for desirable consistency.
To make the chickpeas, heat remaining 1 tablespoon of olive oil in an oven proof pan, add chickpeas, seasoning with remaining za’atar and cook, stirring occasionally, for 5 minutes at medium-high heat.
Transfer pan to oven at 400 degrees F and roast for 20 minutes until crisp.
When ready to serve, divide soup among serving bowls, swirl through a dollop of yoghurt and scatter with crisp chickpeas and cilantro.