Title: Moroccan Chick Pea Soup
Categories: Soups/stews, Vegetables, Moroccan
Yield: 4 servings

2 tb Safflower oil 2 tb Lemon juice
2 x Carrots, grated 1 tb Chopped fresh parsley
2 x Cloves Garlic, minced 3/4 ts Ground Cumin
1 x Med Onion, chop fine (1/2 c) 1/2 ts Black pepper
15 oz Can Chick Peas, rinse,draine 1/2 ts Thyme leaves
3 c Vegetable stock 1/4 ts Powdered tumeric
1/3 c Tahini 1/8 ts 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

—–

Popularity: 3% [?]