Moroccan chick pea soup

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

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