Place the chickpeas in a small stockpot, cover with cold water, and let soak overnight. Drain the beans, and set aside. Dry the stockpot with paper towels. Peel onion, carrots, potatoes, and parsnips. Cut into 1/2-inch dice. Cut celery and tomatoes into 1/2-inch dice. Pour the olive oil into the stockpot, and place over medium-low heat. Add the onions, garlic, oregano, thyme, and pepper, and saute, stirring occasionally, until the onions are translucent, 8 to 10 minutes. Add the carrots and celery, and saute for 3 to 4 minutes. Add the stock, chickpeas, and 4 cups water, and bring to a boil. Reduce the heat to medium-low, and simmer for 1 hour. Add the potatoes and parsnips, and simmer for 15 minutes. Serve the soup immediately, or store in the refrigerator and serve the next day. It can be stored in the refrigerator for up to 4 days. Serves 6 to 8. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 149 Calories (kcal); 5g Total Fat; (31% calories from fat); 3g Protein; 22g Carbohydrate; 0mg Cholesterol; 2805mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (576g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 77 (20%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 12mg||4 %|
|Sodium 710.3mg||24 %|
|Potassium 1393.9mg||37 %|
|Total Carbohydrate 58.9g||17 %|
|Dietary Fiber 10.8g||43 %|
|Sugars, other 48.1g|
|Protein 20.2g||29 %|
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Calories per serving: 387
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