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Moroccan Chickpea Soup Recipe

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This recipe for Moroccan Chickpea Soup is from Dinner for Two , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons vegetable oil
4 carrots, grated
2 cloves garlic, minced
1 medium onion, finely chopped
15 ounce can chickpeas, drained and rinsed (reserve the liquid)
3 cups vegetable stock
1/3 cup tahini
juice of one lemon (2-3 tablespoons)
1 jarred roasted red pepper (optional)
1 ½ teaspoons ground cumin
1 teaspoon black pepper
1 teaspoon dried thyme
½ teaspoon powdered turmeric
Directions:
Directions:
Heat oil in a large saucepan over medium heat. Add carrots, garlic and onion and cook until tender. While this is cooking, using a food processor or blender, puree the chickpeas, half of the liquid from the chickpeas, 1 cup of stock, the tahini, lemon juice and red pepper until smooth. Add to the carrot mixture. Add the rest of the stock and the spices and stir well. Cover and cook over low heat for 10 minutes to allow the flavors to combine.
Number Of Servings:
Number Of Servings:
Serves 4
Personal Notes:
Personal Notes:
Rose Delckum

 

 

 

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