Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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