Chickpea Soup (iraq)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Beans, Mcrecipe, Soups | 6 | Servings | |
INGREDIENTS
| 1 | c | Chickpeas, soaked overnight |
| in | ||
| 9 | c | Water |
| 2 | T | Butter |
| 2 | Onion, diced | |
| 4 | Cloves garlic, crushed | |
| 1/2 | c | Fresh cilantro leaves |
| finely chopped | ||
| Salt and pepper | ||
| 1/2 | t | Mustard powder |
| 1 | pn | Cayenne pepper |
INSTRUCTIONS
In a saucepan, bring chickpeas and their soaking water to a boil and then cook over medium heat for 1+1/2 hours. In a separate pan, stir-fry the onions and garlic in the butter until they begin to brown. Add the coriander leaves and stir-fry for a few moments longer, then add the contents of the frying pan and the remaining ingredients to the chickpeas. Cover and cook over medium heat for 1 hour or until the chickpeas are tender. *Hanneman > "Hasa al-Hummus, " FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590 Recipe by: FROM THE LANDS OF FIGS AND OLIVES* By Kitpath <phannema@wizard.ucr.edu> on Jun 13, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 53
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 10.2mg
Sodium: 15.1mg
Potassium: 86.2mg
Carbohydrates: 4.3g
Fiber: <1g
Sugar: 1.6g
Protein: <1g