Chickpea Soup (tunisia)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Beans, Mcrecipe, Soups | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Chickpeas, soaked overnight |
| in | ||
| 10 | c | Water |
| 4 | Cloves garlic, crushed | |
| 1 | Hot pepper, finely chopped | |
| 1/4 | c | Fresh cilantro leaves |
| finely chopped | ||
| 1 | t | Ground caraway seeds |
| 1 | t | Oregano |
| Salt and pepper, to taste | ||
| 2 | T | Lemon juice |
| 3 | T | Olive oil |
| 2 | c | Croutons |
| 15665 | 90 |
INSTRUCTIONS
In a large saucepan, bring the chickpeas and water to a boil, then cover and cook over medium heat for 2 hours. Add the remaining ingredients, except the garnish; then cook over a medium heat for a further 30 minutes or until the chickpeas are tender. Remove from the heat and stir in the lemon juice and olive oil. Top with croutons. *Hanneman > "Leblabi," FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books. ISBN 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: 80
Calories From Fat: 50
Total Fat: 5.6g
Cholesterol: 0mg
Sodium: 62.5mg
Potassium: 36.8mg
Carbohydrates: 6.7g
Fiber: <1g
Sugar: <1g
Protein: 1.1g