Moroccan Chick Pea Soup
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Scan day: 17 February 2014 UTC
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Description: Vegetable stock with tahini, cayenne, tumeric, and garlic. Four servings.
RecipeSource: Moroccan Chick Pea Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. ---------- Recipe via Meal-Master (tm) v8.01 Title: Moroccan Chick Pea Soup Categories: Soups/stews, Vegetables, Moroccan Yield: 4 servings 2 tb Safflower oil 2 tb Lemon juice 2 x Carrots, grated 1 tb Chopped fresh parsley 2 x Cloves Garlic, minced 3/4 ts Ground Cumin 1 x Med Onion, chop fine (1/2 c) 1/2 ts Black pepper 15 oz Can Chick Peas, rinse,draine 1/2 ts Thyme leaves 3 c Vegetable stock 1/4 ts Powdered tumeric 1/3 c Tahini 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. 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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