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- Moroccan Chick Pea Soup
2 tablespoons safflower oil 2 carrots, grated 2 cloves garlic, minced 1 medium onion, chop fine (½ cup) 15 oz can chick peas, rinse, drained 3 cups vegetable stock ⅓ cup tahini 2 - Moroccan Vegetable Soup
LAMB BROTH: 2 lb lamb stew meat, cut into ½ inch dice or 3 x 1lb lamb shanks, trimmed of excess fat ¼ cup olive oil 1 medium onion, coarsely chopped 1 medium carrot, coarsely chopped FOR
