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Add a photoServings: 4
Ingredients
- 2 tsp Safflower oil
- 2 x Carrots, grated
- 2 x Cloves Garlic, chopped
- 1 x Med Onion, chop fine (1/2 c)
- 15 ounce Can Chick Peas, rinse,draine
- 3 c. Vegetable stock
- 1/3 c. Tahini
- 2 tsp Lemon juice
- 1 tsp Minced fresh parsley
- 3/4 tsp Grnd Cumin
- 1/2 tsp Black pepper
- 1/2 tsp Thyme leaves
- 1/4 tsp Powdered tumeric
- 1/8 tsp Cayenne pepper
Directions
- GARNISH: toasted sesame seeds, chopped scallions, finely minced tomatoes, or possibly Herbed Garlic Croutons, optional In 4-5 quart saucepan, heat oil. Add in carrots, garlic, and onion; cook till tender. Set aside.
- Menawhile, in food processor, puree chick peas, 1 c. of vegetable stock, tahini, and lemon juice.
- Stir pureed mix into saucepan. Add in remaining ingredients including vegetable stock. Cover and cook for 5 min to heat through. Top with garnish if you like. VARIATIONS: - substitute extra virgin olive oil for safflower oil
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 368g | |
| Recipe makes 4 servings | |
| Calories 308 | |
| Calories from Fat 123 | 40% |
| Total Fat 14.51g | 18% |
| Saturated Fat 1.82g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1085mg | 45% |
| Potassium 425mg | 12% |
| Total Carbs 38.06g | 10% |
| Dietary Fiber 8.2g | 27% |
| Sugars 4.03g | 3% |
| Protein 9.72g | 16% |
