Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Safflower oil |
| 2 xes | Carrots, grated |
| 2 xes | Cloves Garlic, minced |
| 1 x | Med Onion, chop fine (1/2 c) |
| 15 ounces | Can Chick Peas, rinse,draine |
| 3 cups | Vegetable stock |
| ⅓ cup | Tahini |
| 2 tablespoons | Lemon juice |
| 1 tablespoon | Chopped fresh parsley |
| ¾ teaspoon | Ground Cumin |
| ½ teaspoon | Black pepper |
| ½ teaspoon | Thyme leaves |
| ¼ teaspoon | Powdered tumeric |
| ⅛ teaspoon | Cayenne pepper |
GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes, or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside.
Menawhile, in food processor, puree chick peas, 1 cup of vegetable stock, tahini, and lemon juice. Stir pureed mixture into saucepan. Add remaining ingredients including vegetable stock. Cover and cook for 5 minutes to heat through. Top with garnish if desired. VARIATIONS: - substitute olive oil for safflower oil