Moroccan Chickpea Soup

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  tablespoons  safflower oil
• 2  carrots, grated
• 2  garlic cloves, minced
• 1  medium onion, chop fine (1/2 c)
• 1 (15 ounce) can chickpeas, rinse, drain
• 3  cups  vegetable stock
• 1⁄3 cup tahini
• 2  tablespoons lemon juice
• 1  tablespoon fresh parsley, chopped
• 3⁄4 teaspoon cumin, Ground
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon thyme leaves
• 1⁄4 teaspoon powdered turmeric
• 1⁄8 teaspoon cayenne pepper

• GARNISH

•  toasted sesame seeds, minced scallions, finely chopped tomatoes (optional) or   herbed garlic-flavored croutons (optional)

Directions

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.