Moroccan Chick Pea Soup
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ⅓ | cup |
tahini (sesame paste)
|
*
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| ¾ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
thyme
|
*
|
| ¼ | teaspoon |
turmeric
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
safflower oil
|
|
| 2 | each |
carrots
grated |
|
| 2 | cloves |
garlic
minced |
|
| 1 | each |
onions
chopped |
|
| 433.5 | ml/g |
chickpeas (garbanzo beans)
|
|
| 7.1E+2 | ml |
vegetable stock
|
|
| 79 | ml |
tahini (sesame paste)
|
*
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 3.8 | ml |
cumin
ground |
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
thyme
|
*
|
| 1.3 | ml |
turmeric
|
|
| 0.6 | ml |
cayenne pepper
|
|
Directions
Add carrots, garlic, and onion; cook until tender.
Set aside.
Menawhile, in food processor, purée chick peas, 1 cup of vegetable stock, tahini, and lemon juice.
Stir puréed mixture into saucepan.
Add remaining ingredients including vegetable stock.
Cover and cook for 5 minutes to heat through.
Top with garnish if desired.
