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Moroccan Chick Pea Soup

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YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML SAFFLOWER OIL
2 2
EACH EACH CARROTS
grated
2 2
CLOVES CLOVES GARLIC
minced
1 1
EACH EACH ONIONS
chopped
15 433.5
3 7.1E+2
CUPS ML VEGETABLE STOCK
79
2 3E+1
TABLESPOONS ML LEMON JUICE
1 15
TABLESPOON ML PARSLEY LEAVES
chopped
¾ 3.8
TEASPOON ML CUMIN
ground
½ 2.5
TEASPOON ML BLACK PEPPER
½ 2.5
TEASPOON ML THYME *
¼ 1.3
TEASPOON ML TURMERIC
0.6
TEASPOON ML CAYENNE PEPPER

Directions

Add carrots, garlic, and onion; cook until tender.

Set aside.

Menawhile, in food processor, purée chick peas, 1 cup of vegetable stock, tahini, and lemon juice.

Stir puréed mixture into saucepan.

Add remaining ingredients including vegetable stock.

Cover and cook for 5 minutes to heat through.

Top with garnish if desired.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 368g (13.0 oz)
Amount per Serving
Calories 225 32% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 364mg 15%
Total Carbohydrate 11g 11%
Dietary Fiber 7g 26%
Sugars g
Protein 13g
Vitamin A 105% Vitamin C 24%
Calcium 8% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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