Served as starter. Vegetarian dish.

Moroccan

2 Tablespoon Safflower Oil

2 Tablespoon Lemon juice

2 Carrots, grated

1 Tablespoon Chopped fresh Parsley

2 Cloves Garlic, minced

3/4 teaspoon Ground Cumin

1 Onion, chop fine (1/2 cup)

1/2 teaspoon Black Pepper

15 oz can Chick Peas, rinse, drained

1/2 teaspoon Thyme Leaves

3 cup Vegetable stock

1/4 teaspoon Powdered Turmeric

1/3 cup Tahini

1/8 teaspoon Cayenne Pepper

In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside. Meanwhile, 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.

Serves: 4

You may also be interested in ...