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Chick Pea Soup

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

2 hrs

Ready

10 hrs
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup chickpeas (garbanzo beans)
dried
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6 cups water
cold
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2 each onions
hinly
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1 tablespoon olive oil
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1 teaspoon salt
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1 x lemon juice
or wine vinegar
* Camera

Ingredients

Amount Measure Ingredient Features
237 ml chickpeas (garbanzo beans)
dried
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1.4 l water
cold
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2 each onions
hinly
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15 ml olive oil
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5 ml salt
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1 x lemon juice
or wine vinegar
* Camera

Directions

  1. Wash and soak chick peas overnight in water to cover.

The next day, rinse and drain.

In a 4-quart saucepan, bring 6 cups of water to a boil and add the chick peas.

  1. Remove the froth, then add the onion and olive oil.

Simmer until tender, about one to two hours.

Add salt at the end and hot water (not cold), if needed to make more stock.

  1. Serve hot with lemon juice or vinegar.


* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 317g (11.2 oz)
Amount per Serving
Calories 7928% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 524mg 22%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 10%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 7%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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