Try this Chick-Pea and Coriander Soup recipe, or contribute your own.
Suggest a better descriptionCan be prepared in 45 minutes or less. Make cumin pita crouton-crisps: Preheat oven to 400F. Cut pita halves into 1/3 inch strips and in a small bowl toss with oil until coated evenly. Add cumin and salt and toss until spices adhere. In a shallow baking pan spread pita strips in one layer and bake in middle of oven 3 minutes, or until crisp and golden. Crouton-crisps keep in an airtight container 2 weeks. Serve crouton-crisps in soups, salads, or as a snack. Makes about 2 cups. Make soup: In a 3 quart heavy saucepan cook onion in olive oil over moderate heat, stirring, until softened and golden brown. Add water, chick-peas, garlic, and salt and simmer, uncovered, 15 minutes. In a blender pur?e chick-pea mixture and coriander with lemon juice until smooth. Serve soup topped with pita crouton-crisps. Makes about 3 2/3 cups, serving 2. Gourmet January 1996 Posted to recipelu-digest by Sandy
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Serving Size: 1 Serving (566g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 706 | ||
Calories from Fat: 689 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 76.5g | 102 % | |
Saturated Fat 10.9g | 55 % | |
Monounsaturated Fat 37.7g | ||
Polyunsanturated Fat 24.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 25mg | 1 % | |
Potassium 179.5mg | 5 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 5.6g | ||
Protein 1.8g | 3 % | |
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: 706
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