Moroccan Chick Pea Soup

(Serves 4)

Ingredients:
15-ounce can chick peas, rinsed and drained
3 cups vegetable stock
? cup tahini
2 teaspoons lemon juice
2 teaspoons safflower oil (or olive oil)
2 carrots, grated
2 cloves garlic, minced
1 medium onion, finely chopped
1 teaspoon chopped fresh parsley
3/4 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon thyme leaves
1/4 teaspoon turmeric
1/8 teaspoon cayenne pepper

Method of Preparation:
1. In a food processor puree chick peas, 1 cup vegetable stock, tahini, and lemon juice.

2. In a 4-5 quart saucepan heat oil.  Add carrots, garlic, and onion.  Cook until tender.

3. Stir pureed mixture into sauce pan.  Add remaining vegetable stock and other ingredients.  Cover and cook for 5 minutes to heat through.

4. Garnish as desired.

Garnish suggestions:  toasted sesame seeds, minces scallions, herbed or garlic croutons.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University College of Culinary Arts. “Moroccan Recipes,” aired during the week of September 22, 2008.