Not for James
1. In food processor, blend garlic, chiles,corriander,salt, and caraway to form a paste.
2. Heat oil in a sauce pan over medium high heat. Add garlic mixture, and cook until just softened, about 3 minutes.
3. Stir in the chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often,for 15 minutes. Let cool slightly.
4. Working in batches, puree soup in a blender.
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Serving Size: 1 Serving (145g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 116 | ||
Calories from Fat: 45 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 3.2mg | 1 % | |
Sodium 1296.5mg | 45 % | |
Potassium 318.4mg | 8 % | |
Total Carbohydrate 13.6g | 4 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 13g | ||
Protein 4.9g | 7 % | |
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: 116
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