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