Moroccan Chick Pea Soup

Servings: 4
Ingredients:

2 tb Safflower oil
2 ea Carrots, grated
2 ea Cloves Garlic, minced
1 md Onion, chopped fine
15 oz Can Chick Peas, drained
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.

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 Unknown.

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