Moroccan Chickpea Soup
Spicy, Moroccan-style garbanzo bean soup with onion, carrots, aromatic spices and sesame paste.
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and grated
2 cloves garlic, crushed
1 (15-ounce) can garbanzo beans, drained and rinsed
3 cups vegetable broth
1/3 cup sesame paste
2 tablespoons lemon juice
1 tablespoon chopped fresh flat-leaf parsley
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
- In a 2-quart saucepan, heat olive oil. Add onion, carrot and garlic; sauté until tender. Set aside.
- Meanwhile, in a food processor, purée garbanzo beans, vegetable broth, sesame paste and lemon juice.
- Stir purée into onion mixture. Add parsley, cumin, pepper, thyme, turmeric and cayenne pepper. Cover and cook for 5 minutes to heat through.
Makes 6 servings.