Moroccan Chick Pea Soup

Recipe Ingredients

2 tablespoons	30ml	Safflower oil
		Carrots - grated
1		Garlic - minced
1		Onion - chop fine (1/2 c) (medium)
1		Chick peas - rinse, draine
3 cups	711ml	Vegetable stock
1/3 cup	78ml	Tahini
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Chopped fresh parsley
3/4 teaspoon	3.8ml	Ground cumin
1/2 teaspoon	2.5ml	Black pepper
1/2 teaspoon	2.5ml	Thyme leaves
1/4 teaspoon	1.3ml	Powdered turmeric
1/8 teaspoon	0.6ml	Cayenne pepper

Recipe Instructions

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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