Recipe - Moroccan Chick Pea Soup

2 tablespoon Safflower oil
2 x Carrots, grated
2 x Cloves Garlic, minced
Med Onion, chop fine (One half c)
15 ounce Can Chick Peas, rinse,draine
3 cup Vegetable stock
1/3 cup Tahini
2 tablespoon Lemon juice
1 tablespoon Chopped fresh parsley
Three fourths teaspoon Ground Cumin
One half teaspoon Black pepper
One half teaspoon Thyme leaves
One fourth teaspoon Powdered tumeric
1/8 teaspoon Cayenne pepper

GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes,
or Herbed Garlic Croutons, optional In 45 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 add 1 med sweet red pepper, finely chopped; saute with
other veggies.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini