 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Ingredients:
2 tablespoons safflower oil |
2 carrots, grated |
2 garlic cloves, minced |
1 medium onion, chop fine (1/2 c) |
1 (15 ounce) can chickpeas, rinse, drain |
3 cups vegetable stock |
1/3 cup tahini |
2 tablespoons lemon juice |
1 tablespoon fresh parsley, chopped |
3/4 teaspoon cumin, ground |
1/2 teaspoon black pepper |
1/2 teaspoon thyme leaves |
1/4 teaspoon powdered turmeric |
1/8 teaspoon cayenne pepper |
toasted sesame seeds, minced scallions, finely chopped tomatoes (optional) or herbed garlic-flavored croutons (optional) |
Directions:
1. In 4-5 quart saucepan, heat oil.
2. Add carrots, garlic, and onion; cook until tender.
3. Set aside.
4. Meanwhile, in food processor, puree chickpeas, 1 cup of vegetable stock, tahini, and lemon juice.
5. Stir pureed mixture into saucepan.
6. Add remaining ingredients including vegetable stock.
7. Cover and cook for 5 minutes to heat through.
8. Top with garnish if desired.
9. •VARIATIONS: Substitute olive oil for safflower oil.
|
|