Instant Pot Creamy Tomato Soup with Crispy Parmesan Chickpeas

• 1 onion, diced
• 2-3 cloves garlic, minced
• 1 TBSP olive oil or avocado oil
• 3 carrots, chopped
• 15 oz can tomato sauce
• 15 oz can diced fire roasted tomatoes extra as desired
• 1 TBSP tomato paste
• 1 cup vegetable broth
• 1 TBSP dried basil or to taste
• ¼ tsp salt
• ½ tsp sugar optional*
• ¼ tsp oregano
• 3 oz cream cheese or heavy cream (add to taste)
• salt and pepper to taste

CRISPY PARMESAN CHICKPEAS

• 15 oz can chickpeas
• 1 TBSP  extra virgin olive oil
• 2 TBSP finely grated Parmesan cheese approx. 1/2 oz
• ½ tsp  garlic powder
• ½ tsp lemon zest
• ½ tsp  sea salt
• ¼ tsp dried oregano
• ¼ tsp black pepper