Moroccan Chick Pea Soup
Source of Recipe
SOAR recipe archives
List of Ingredients
2 tablespoons safflower oil
2 carrots, grated
2 cloves garlic, minced
1 medium onion, chopped finely
1 15 ounce can garbanzo beans, rinse/drain
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 turmeric
1/8 teaspoon cayenne pepperRecipe
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.
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