| 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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