Name: Moroccan Chick Pea Soup
Ingredients: 2 tb Safflower oil; 2 x Carrots, grated; 2 x Cloves Garlic, minced; Med Onion, chop fine (1/2 c); 15 oz Can Chick Peas, rinse,draine; 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Moroccan	Soups, Vegetables	4	Servings

INGREDIENTS

2	tb	Safflower oil
2	x	Carrots, grated
2	x	Cloves Garlic, minced
		Med Onion, chop fine (1/2 c)
15	oz	Can Chick Peas, rinse,draine
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

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. 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 - add 1 med sweet red pepper, finely chopped; saute with
other veggies.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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