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  1. Exported from MasterCook

  2. Moroccan Chick Pea Soup

  3. 4 Preparation Time :

  4. Categories : Soups Vegetables

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 2 Tablespoons Safflower oil

  7. Carrots, grated

  8. Cloves Garlic, minced

  9. Med Onion, chop fine (1/2 c)

  10. 15 Ounces Can Chick Peas, rinse,draine

  11. 3 Cups Vegetable stock

  12. 1/3 Cup Tahini

  13. 2 Tablespoons Lemon juice

  14. 1 Tablespoon Chopped fresh parsley

  15. 3/4 Teaspoon Ground Cumin

  16. 1/2 Teaspoon Black pepper

  17. 1/2 Teaspoon Thyme leaves

  18. 1/4 Teaspoon Powdered tumeric

  19. 1/8 Teaspoon Cayenne pepper

  20. GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes, or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add carrots,

  21. garlic, and onion; cook until tender. Set aside. Menawhile, in food processor,

  22. puree chick peas, 1 cup of vegetable stock, tahini, and lemon juice. Stir

  23. pureed mixture into saucepan. Add remaining ingredients including vegetable

  24. stock. Cover and cook for 5 minutes to heat through. Top with garnish if

  25. desired. VARIATIONS: - substitute olive oil for safflower oil

  26. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 261 620 999 346 1567 0 796 1038 491 0 1492 0 0

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