Moroccan Chickpea Soup - cooking recipe

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
GARNISH
toasted sesame seeds, minced scallions, finely chopped tomatoes (optional) or herbed garlic-flavored croutons (optional)

Preparation

In 4-5 quart saucepan, heat oil.
Add carrots, garlic, and onion; cook until tender.
Set aside.
Meanwhile, in food processor, puree chickpeas, 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.