| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Greek | Greek, Soups, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | c | Dried chick peas |
| 6 | c | Cold water |
| 2 | Onions, thinly sliced | |
| 1 | T | Olive oil |
| 1 | t | Salt |
| Lemon juice or wine vinegar |
INSTRUCTIONS
Wash and soak chick p[eas overnight in water to cover. The next day, rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and add the chick peas. 2. Remove the froth, then add the onion and olive oil. Simmer until tender, about one to two hours. Add salt at the end and hot water (not cold), if needed to make more stock. 3. Serve hot with lemon juice or vinegar. Makes six servings. Nutritional analysis per serving: 80 calories, 3 grams protein, 2 grams fat, 12 grams carbohydrates. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 84
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: 0mg
Sodium: 508.9mg
Potassium: 128.4mg
Carbohydrates: 12.9g
Fiber: 2.5g
Sugar: 1.7g
Protein: 2.4g