Title: Moroccan Chick Pea Soup
Categories: Soup Vegetable
Yield: 4 Servings

2	tb	Safflower oil
2	x	Carrots, grated
2	x	Cloves Garlic, minced
		Med Onion, chop fine (1/2 c)
15	oz	Can Chick Peas, rinse,draine
3	c	Vegetable stock
1/3	c	Tahini
2	tb	Lemon juice
1	tb	Chopped fresh parsley
3/4	ts	Ground Cumin
1/2	ts	Black pepper
1/2	ts	Thyme leaves
1/4	ts	Powdered tumeric
1/8	ts	Cayenne pepper

GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes, or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside. Menawhile, in food processor, puree chick peas, 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

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