2 T  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 T  Lemon juice

      1 T  Chopped fresh parsley

    3/4 t  Ground Cumin

    1/2 t  Black pepper

    1/2 t  Thyme leaves

    1/4 t  Powdered tumeric

    1/8 t  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 other veggies.