1. Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft, : depending on age of the peas. 2. In a soup pot, saute the onions in the ghee for 5 minutes. Add : chili, cayenne, turmeric & coriander. Saute for 2 to 3 minutes, : stirring. Add the stock & the vegetables. Simmer for 10 to 15 : minutes. Add the coconut, coconut milk, chick peas & cook for a : further 5 minutes. 3. Remove from heat & let cool for a few minutes. Blend well. Return : to pot & add lemon juice & cilantro. The longer this soup sits, : the better its flavour. Re-heat gently & serve. : Nanette Blanchard (email@example.com) Converted by MMCONV vers. 1.20 From: Jj Judkins Date: 24 Sep 96 Posted to MM-Recipes Digest V3 #290 Date: Tue, 22 Oct 1996 18:54:38 -0400 From: BobbieB1@aol.com
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|Serving Size: 1 Serving (2103g)|
|Recipe Makes: 1|
|Calories from Fat: 819 (58%)|
|Amt Per Serving||% DV|
|Total Fat 91g||121 %|
|Saturated Fat 69.2g||346 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 61.1mg||19 %|
|Sodium 4278.2mg||148 %|
|Potassium 3590.1mg||94 %|
|Total Carbohydrate 156g||46 %|
|Dietary Fiber 34.6g||139 %|
|Sugars, other 121.4g|
|Protein 22.7g||32 %|
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Calories per serving: 1412
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