Ingredients:
| 2 |
Tablespoons |
Safflower oil |
| 1 |
Medium |
Carrots, grated |
| 1 |
Cloves |
Garlic, minced |
| 1 |
Medium |
Onion, chop fine |
| 15 |
Ounces |
Can Chick Peas, rinse,draine |
| 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 |
Powdered tumeric |
| 1/8 |
Teaspoon |
Cayenne pepper |
|
Preparation:
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 |
