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Moroccan Chick Pea Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MOROCCAN CHICK PEA SOUP
 Categories: Soups, Vegetables
      Yield: 4 Servings
 
      2 tb Safflower oil
      2 x  Carrots, grated
      2 x  Cloves Garlic, minced
      1 x  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
 
  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.
 
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