Moroccan Chick Pea Soup

• 2 tablespoons safflower oil
• 2 each carrots grated
• 2 cloves garlic minced
• 1 each onions chopped
• 15 ounces chickpeas (garbanzo beans)
• 3 cups vegetable stock
• 13 cup tahini (sesame paste)
• 2 tablespoons lemon juice
• 1 tablespoon parsley leaves chopped
• 3/4 teaspoon cumin ground
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/4 teaspoon turmeric
• 18 teaspoon cayenne pepper

1. Add carrots, garlic, and onion; cook until tender.
2. Set aside.
3. Menawhile, in food processor, puree chick peas, 1 cup of vegetable stock, tahini, and lemon juice.
4. Stir pureed mixture into saucepan.
5. Add remaining ingredients including vegetable stock.
6. Cover and cook for 5 minutes to heat through.
7. Top with garnish if desired.

safflower oil, carrots, garlic, onions, chickpeas, vegetable stock, tahini, lemon juice, parsley, cumin ground, black pepper, thyme, turmeric, cayenne pepper

Taken from recipeland.com/recipe/v/moroccan-chick-pea-soup-39823 (may not work)