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Soup of Chick Peas

 

14

Yield

10

servings

Prep

10

min

Cook

2

hrs

Ready

2

hrs

Low Cholesterol, Trans-fat Free
 

Ingredients

1 cup chickpeas (garbanzo beans)
dried, soaked
½ cup parsley leaves
chopped
1 x salt
*
¼ teaspoon black pepper
*
2 pinch saffron threads
pulverized
*
¼ teaspoon turmeric
*
1 teaspoon ginger
grated
*
½ cup onions
grated
3 tablespoons olive oil
8 cups stock
1 tablespoon tomato paste
1 cup potatoes
cubed
¼ cup lemon juice

Directions

Drain soaked chick peas and place in a casserole or soup pot.

Add parsley, salt, spices, onion, oil and stock.

Bring to a boil.

Reduce heat, cover and simmer for 1 hour.

Add the tomato paste and simer for another 1 hour.

After 2 hours, add the potatoes and simmer for another 30 minutes.

Add the lemon juice, check for salt and serve.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 247g (8.7 oz)
Amount per Serving
Calories 14541% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 350mg 15%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 6%
Sugars g
Protein 13g
Vitamin A 6% Vitamin C 16%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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