Moroccan Chickpea Soup

Recipe by Sackville
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In 4-5 quart saucepan, heat oil.
  • Add carrots, garlic, and onion; cook until tender.
  • Set aside.
  • Meanwhile, in food processor, puree chickpeas, 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.
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