mitchell: Moroccan chickpea soup

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* Exported from MasterCook *

 

Moroccan ChickPea Soup

 

Recipe By :Paulette Mitchell

Serving Size : 4 Preparation Time :0:00

Categories : New Import Soups

 

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons safflower oil

2 carrots -- grated

2 cloves garlic -- minced

1/2 cup finely chopped onion

15 ounce cooked chickpeas -- rinsed

3 cups vegetable stock

1/3 cup tahini

2 tablespoons lemon juice

1 tablespoon chopped fresh parsley

3/4 teaspoon ground cumin

1/2 teaspoon black pepper

1/2 teaspoon thyme leaves

1/8 teaspoon turmeric

1/8 teaspoon cayenne pepper

GARNISH:

toasted sesame seeds

minced scallions

finely chopped tomatoes

 

In a Dutch oven or 3 1/2 to 5-quart saucepan, heat oil. Add carrots, garlic. and

onion: cook until tender. Set aside.

 

Meanwhile, in a food processor, puree chick peas, 1 cup of the vegetable stock,

tahini, and lemon juice.

 

Stir pureed mixture into Dutch oven. Add remaining ingredients including

remaining vegetable stock. Cover and cook for 5 minutes to heat through. Top

each serving with garnish.

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HINTS: Sesame paste and chick peas combine to form a complete protein. Chick

peas are sometimes called garbanzo beans or ceci beans. They are found in the

ethnic section of many grocery stores.

 

VARIATIONS:

*substitute olive oil for safflower oil

*add 1 medium-size sweet red pepper, finely chopped: saute with carrots, garlic,

and onion

 

Source:

" The 15-Minute Gourmet Vegetarian 1999 "

 

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Per Serving (excluding unknown items): 506 Calories; 23g Fat (40.2% calories

from fat); 18g Protein; 60g Carbohydrate; 10g Dietary Fiber; 2mg Cholesterol;

1265mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0

Fruit; 4 1/2 Fat.

 

NOTES : Chick peas have a unique flavor. Here they are used in a delicious

main-course soup that supplies plenty of protein. ADVANCE PREPARATION: May be

made in advance and reheated.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 1492 0 0 0 0 0 2130706543