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  • 20minutes
  • 331calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsSelenium, Zinc, Copper, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons safflower oil

  2. 2 carrots , grated

  3. 2 garlic cloves , minced

  4. 1 medium onion , chop fine (1/2 c)

  5. 1 (15 ounce) can chickpeas , rinse, drain

  6. 3 cups vegetable stock

  7. 1/3 cup tahini

  8. 2 tablespoons lemon juice

  9. 1 tablespoon fresh parsley , chopped

  10. 3/4 teaspoon cumin , Ground

  11. 1/2 teaspoon black pepper

  12. 1/2 teaspoon thyme leaves

  13. 1/4 teaspoon powdered turmeric

  14. 1/8 teaspoon cayenne pepper

  15. toasted sesame seeds , minced scallions, finely chopped tomatoes or herbed garlic-flavored croutons

Instructions Jump to Ingredients ↑

  1. In 4-5 quart saucepan, heat oil.

  2. Add carrots, garlic, and onion; cook until tender.

  3. Set aside.

  4. Meanwhile, in food processor, puree chickpeas, 1 cup of vegetable stock, tahini, and lemon juice.

  5. Stir pureed mixture into saucepan.

  6. Add remaining ingredients including vegetable stock.

  7. Cover and cook for 5 minutes to heat through.

  8. Top with garnish if desired.

  9. •VARIATIONS: Substitute olive oil for safflower oil.

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