Try this Moroccan Chick Pea Soup recipe, or contribute your own.
Suggest a better descriptionGARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes, or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside. Menawhile, in food processor, puree chick peas, 1 cup of vegetable stock, tahini, and lemon juice. Stir pureed mixture into saucepan. Add remaining ingredients including vegetable stock. Cover and cook for 5 minutes to heat through. Top with garnish if desired. VARIATIONS: - substitute olive oil for safflower oil - add 1 med sweet red pepper, finely chopped; saute with other veggies.
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Serving Size: 1 Serving (327g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 196 | ||
Calories from Fat: 160 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.8g | 24 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 9.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 730.1mg | 25 % | |
Potassium 126.1mg | 3 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 6.3g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 196
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