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Moroccan Chick Pea Soup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method
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2 Tablespoons Safflower oil
Carrots, grated
Cloves Garlic, minced
Med Onion, chop fine (1/2 c)
15 Ounces Can 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 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. 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
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Nutr. Assoc. : 0 261 620 999 346 1567 0 796 1038 491 0 1492 0 0
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