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 |
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Preparation / 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
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