Side Pannel
Moroccan Chick Pea Soup
Moroccan Chick Pea Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Soups
Ingredients List
- 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
Directions
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.
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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