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Moroccan Chick Pea Soup moroccan, soups, vegetables 2 tablespoon safflower oil 2 single carrots, grated 2 single cloves garlic, minced 1 single med onion, chop fine (1/2 c) 15 oz can chick peas, rinse,draine 3 cup vegetable stock 1/3 cup tahini 2 tablespoon lemon juice 1 tablespoon chopped fresh parsley 3/4 teaspoon ground cumin 1/2 teaspoon black pepper 1/2 teaspoon thyme leaves 1/4 teaspoon powdered tumeric 1/8 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. Meanwhile, 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. Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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