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Ingredientes
- 2 Tbsp. extra virgin olive oil cumin seeds
- 4 clv garlic
- 1 x onion, minced
- 1 x carrot, minced
- 1/2 x inch ginger, grated, or possibly, minced
- 1/2 tsp salt
- 1 pch saffron
- 1 x 14 ounce tin chickpeas, and, rinsed
- 4 c. stock
- 1 x juice of one orange handful cilantro
Direcciones
- Heat a large saucepan over high heat, add in the oil.
- Add in the cumin, garlic, onion, carrot and ginger and cook for 3-4 min.
- Add in the salt, saffron, chickpeas and stock and bring to the boil.
- Cover and cook for 20 min, add in the orange juice and puree in a food processor or possibly leave as is, served with minced cilantro sprinkled over top.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1548g | |
| Calories 647 | |
| Calories from Fat 62 | 10% |
| Total Fat 7.21g | 9% |
| Saturated Fat 1.64g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5592mg | 233% |
| Potassium 1613mg | 46% |
| Total Carbs 113.73g | 30% |
| Dietary Fiber 22.0g | 73% |
| Sugars 6.91g | 5% |
| Protein 34.05g | 54% |
