Title: Moroccan Chick Pea Soup
Categories: Soups, Vegetables
Yield: 4 servings
2 tb Safflower oil
2 x Carrots, grated
2 x Cloves Garlic, minced
1 x Med Onion, chop fine (1/2 c)
15 oz Can Chick Peas, rinse,draine
3 c Vegetable stock
1/3 c Tahini
2 tb Lemon juice
1 tb Chopped fresh parsley
3/4 ts Ground Cumin
1/2 ts Black pepper
1/2 ts Thyme leaves
1/4 ts Powdered tumeric
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
: - add 1 med sweet red pepper, finely chopped; saute with
other
veggies.
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