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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 4 |
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Directions: 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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