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