Moroccan chick pea soup
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Moroccan chick pea soup
  Moroccan    Soups    Vegetables    Peas  
Last updated 6/12/2012 12:56:59 AM. Recipe ID 19356. Report a problem with this recipe.
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      Title: Moroccan chick pea soup
 Categories: Soups, Vegetables
      Yield: 4 servings
 
      2 T  Safflower oil
      2 x  Cloves Garlic, minced
     15 oz Can Chick Peas, rinse,draine
    1/3 c  Tahini
      1 T  Chopped fresh parsley
    1/2 t  Black pepper
    1/4 t  Powdered tumeric
      2 x  Carrots, grated
      1 x  Med Onion, chop fine (1/2 c)
      3 c  Vegetable stock
      2 T  Lemon juice
    3/4 t  Ground Cumin
    1/2 t  Thyme leaves
    1/8 t  Cayenne pepper
 
  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.
 




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Recipe ID 19356 (Apr 03, 2005)

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