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Chickpea Soup

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Chickpea Soup
Recipe type: Soup
This is a Moroccan food recipe version of chickpea soup.
  • 2 tbsp safflower oil
  • 2 carrots, grated
  • 2 cloves garlic, minced
  • 1 onion, finely chopped
  • 15 oz can chick peas, rinsed and drained
  • 3 cup vegetable stock
  • ⅓ cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp fresh parsley, chopped
  • ¾ tsp cumin
  • ½ tsp black pepper
  • ½ tsp thyme
  • ¼ tsp turmeric
  • ⅛ tsp cayenne pepper
  1. In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion and cook until tender. Set aside.
  2. In food processor, puree chick peas, 1 cup of vegetable stock, tahini and lemon juice. Stir pureed mixture into saucepan.
  3. Add remaining ingredients including vegetable stock. Cover and cook for 5 minutes to heat through.
  4. If desired, garnish with sesame seeds or scallions.

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