Instructions: Soak dried chickpeas at least 4 hours. Place the soaked, uncooked garbanzos in a large pot and cover with water by at least 2 inches. Bring to a boil, then partially cover and simmer for about 1-1/2 hours, or until the chickpeas are very soft. (If using canned, rinse and drain them and set aside.) Peel, seed and chop the ripe tomatoes and set aside (in the refrigerator).

Dry pan roast the cumin seeds for a few minutes, maximum. Heat a fragrant olive oil in a soup pot or Dutch oven oven. Add onion, half the garlic, half the salt (to sweat the vegetables), and the carrot, saffron, cumin seeds, and mustard. Saute over medium heat for about 10 minutes, or until the carrot begins to soften.

Add cooked chickpeas, and 4 cups of liquid: vegetable broth, and/or water plus some of the liquid from cooking the beans, or just water.) Bring it to a boil, lower the heat, and cook, covered for about 20 minutes.

Add the remaining garlic and salt, along with the lemon juice, black pepper, and cayenne (to taste). Add the tahini if desired. Puree some or all of the soup in a blender or processor until fairly smooth. Thin with water if necessary. Taste to adjust seasoning, especially the salt.

Serve hot, with a spoonful of diced tomato, a small amount of chopped cilantro and possibly a drop or two of Chinese sesame oil.

* Serves 6 to 8. Soups stores well in refrigerator or freezer if packed air tight. See menu called "Sunset Dinner" for serving ideas.

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