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Ingredientes
- 1 pound dry chick-peas
- 6 c. water
- 4 chicken bouillon cubes
- 1/2 pound all-purpose potatoes, cut into 1/2 inch cubes
- 1 lg. onion, minced
- 2 med. carrots, cut 1/2 inch slices (1/2 c.)
- 3 cloves garlic, pressed
- 1 1/4 teaspoon grnd cumin
- 1/4 teaspoon salt
- 1/4 teaspoon grnd black pepper
- 1 cabbage (about 2 lb.), cut into half and coarsely sliced
- 1/2 c. minced parsley
Direcciones
- Place chick-pea in large pot with sufficient boiling water to cover. Return to boiling. Let stand 1 hour off heat. Drain.
- Return chick-pea to pot. Add in 6 c. water and bouillon. Bring to boiling. Lower heat; simmer, covered, 45 min till almost tender. Remove 1 c. peas; chill for burgers.
- Add in potato, onion, carrot, garlic, cumin, salt and pepper to pot. Simmer, covered, 15 min. Add in 3 c. slices cabbage to soup. Chill remainder for Tuesday's stir-fry cabbage and the mustardy coleslaw. Simmer soup, covered, 15 min till vegetables are tender. Stir in parsley. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 502g | |
| Recipe makes 8 servings | |
| Calories 281 | |
| Calories from Fat 37 | 13% |
| Total Fat 4.38g | 5% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 505mg | 21% |
| Potassium 942mg | 27% |
| Total Carbs 47.44g | 13% |
| Dietary Fiber 13.5g | 45% |
| Sugars 10.89g | 7% |
| Protein 15.5g | 25% |
