Step 1

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper for easy clean up (optional).

Step 2

Toss the chickpeas in the tahini, oil, coriander, and cumin. Season with salt and pepper. Spread evenly on the parchment paper and bake for 30-40 minutes, or until chickpeas are crisp. Let cool.

Step 3

Meanwhile, hull tomatoes and score a large X in the bottom of each one. bring 6 cups water to a boil in a medium saucepan. Prepare an ice bath large enough for the tomatoes. Drop tomatoes into boiling water, and blanche for 30 seconds, or until skin starts to peel. Remove tomatoes and plunge into ice bath. Peel skin, and cut into quarters.

Step 4

Puree tomatoes in a blender. Add cucumber, bell pepper, and onion and blend well. Season with salt and pepper. Refrigerate.

Step 5

Meanwhile, combine yogurt, mint, garlic, and water in a small bowl. Stir well. Season with salt and pepper.

Step 6

To serve, divide gazpacho evenly among 4 small bowls. Drizzle a bit of yogurt, then top with cherry tomatoes and crispy chickpeas.