MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Moroccan Chick Pea Soup
  Categories: Soups, Vegetables
       Yield: 4 servings
       2 tb Safflower oil
       2 x  Carrots, grated
       2 x  Cloves Garlic, minced
       1 x  Med Onion, chop fine (1/2 c)
      15 oz Can Chick Peas, rinse,draine
       3 c  Vegetable stock
     1/3 c  Tahini
       2 tb Lemon juice
       1 tb Chopped fresh parsley
     3/4 ts Ground Cumin
     1/2 ts Black pepper
     1/2 ts Thyme leaves
     1/4 ts Powdered tumeric
     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
   :           - add 1 med sweet red pepper, finely chopped; saute with