Moroccan Chick Pea Soup Recipe - Cooking Index
Moroccan Chick Pea Soup Recipe - Cooking Index
| 2 tablespoons | Safflower oil | |
| Carrots - grated | ||
| 1 x | Garlic - minced | |
| 1 x | Onion - chop fine (1/2 c) (medium) | |
| 1 x | Chick peas - rinse, draine | |
| 3 cups | Vegetable stock | |
| 1/3 cup | Tahini | |
| 2 tablespoons | 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 turmeric | |
| 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
Source:
Jo Anne Merrill (de fatted by Merle Steelman)
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