Moroccan Chickpea Soup

Name: Moroccan Chickpea Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tbsp safflower oil; 2 carrots; 2 garlic cloves; 1 medium onion; 1 can chickpeas (15 ounce); 3 cup vegetable stock; 0.333 cup tahini; 2 tbsp lemon juice; 1 tbsp fresh parsley; 0.75 tsp cumin; 0.5 tsp black pepper; 0.5 tsp thyme leaves; 0.25 tsp powdered turmeric; 0.125 tsp cayenne pepper; toasted sesame seeds

A soup of chickpeas, carrots and tahini, fragrant with cumin and turmeric. Finish with garnish.

20 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 10 min · 20 min total
Difficulty: medium

1
In 4-5 quart saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside.
2
Meanwhile, in food processor, puree chickpeas, 1 cup of vegetable stock, tahini, and lemon juice.
3
Stir pureed mixture into saucepan. Add remaining ingredients including vegetable stock. Cover and cook for 5 minutes to heat through.
5 min
4
Top with garnish if desired. •VARIATIONS: Substitute olive oil for safflower oil.