Moroccan Chickpea Soup

• 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)

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.

safflower oil, carrots, garlic, onion, chickpeas, vegetable stock, tahini, lemon juice, fresh parsley, cumin, black pepper, thyme, powdered turmeric, cayenne pepper, sesame seeds

Taken from www.food.com/recipe/moroccan-chickpea-soup-6860 (may not work)