Moroccan Chick Pea Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Safflower oil,
Carrots, grated
Cloves Garlic, minced
Med Onion, chop fine, 1/2 c
15 ounce: Can Chick Peas, rinse,draine
3 cup: Vegetable stock,
1/3 cup: Tahini,
2 tbsp: Lemon juice,
1 tbsp: Chopped fresh parsley,
3/4 tsp: Ground Cumin,
1/2 tsp: Black pepper,
1/2 tsp: Thyme leaves,
1/4 tsp: Powdered tumeric,
1/8 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp