Ingredients

2 T safflower oil
2 carrots,grated
2 cloves garlic,minced
1 med onion,chop fine (1/2 c)
15 oz can chick peas,rinse,draine
3 c vegetable stock
1/3 c tahini
2 T lemon juice
1 T fresh parsley,Chopped
3/4 t cumin,Ground
1/2 t black pepper
1/2 t thyme leaves
1/4 t powdered turmeric
1/8 t cayenne pepper

Cooking Instructions

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.
Meanwhile, 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; 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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