---------- Recipe via Meal-Master (tm) v8.01
       Title: Moroccan Chick Pea Soup
  Categories: Soups/stews, Vegetables, Moroccan
       Yield: 4 servings
       2 tb Safflower oil                       2 tb Lemon juice
       2 x  Carrots, grated                     1 tb Chopped fresh parsley
       2 x  Cloves Garlic, minced             3/4 ts Ground Cumin
       1 x  Med Onion, chop fine (1/2 c)      1/2 ts Black pepper
      15 oz Can Chick Peas, rinse,draine      1/2 ts Thyme leaves
       3 c  Vegetable stock                   1/4 ts Powdered tumeric
     1/3 c  Tahini                            1/8 ts Cayenne pepper
   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