Moroccan Chick Pea Soup Recipe

GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes, or Herbed Garlic Croutons, optional

Step 1

In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside.

Step 2

Meanwhile, in food processor, puree chick peas, 1 cup of vegetable stock, Tahini, and lemon juice.

Step 3

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

Things You'll Need

  • 2tb Safflower oil
  • 2 Carrots, grated
  • 2 Cloves Garlic, minced
  • Med Onion, chop fine (1/2 c)
  • 15oz Can Chick Peas, rinse, drained
  • 3c Vegetable stock
  • 1/3c Tahini
  • 2tb Lemon juice
  • 1tb Chopped fresh parsley
  • 3/4ts Ground Cumin
  • 1/2ts Black pepper
  • 1/2ts Thyme leaves
  • 1/4ts Powdered turmeric
  • 1/8ts Cayenne pepper

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