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Raciónes: 6

Ingredientes

Cost per serving $0.45 view details
  • 1 Tbsp. extra-virgin extra virgin olive oil
  • 1 med onion diced - (1 c.)
  • 4 x garlic cloves chopped
  • 2 can chickpeas - (15 ounce ea) rinsed, liquid removed
  • 1 x bay leaf
  • 1/2 c. roughly-minced flat-leaf parsley plus more for garnish
  • 1 1/2 tsp salt
  • 1/4 c. fresh lemon juice Moroccan Spice Oil (see recipe)

Direcciones

  1. In medium saucepan, heat oil over medium heat. Add in onion and garlic and cook, stirring often, till onion has softened and begins to brown, about 10 min.
  2. Add in chickpeas, bay leaf, parsley and 4 c. water. Stir well, cover and bring to a boil. Reduce heat, partially cover and simmer, about 15 min. Stir in salt.
  3. Remove bay leaf and, working in batches, puree soup in food processor or possibly blender till very creamy. (Don't fill blender more than halfway; hold down blender lid with towel.) Return soup to pot and add in lemon juice.
  4. Ladle soup into bowls and drizzle 1/2 tsp. of Moroccan Spice Oil onto each serving if you like. Sprinkle with minced parsley.
  5. This recipe yields 6 servings.
  6. Comments: Serve with mesclun salad and your favorite dressing. Accompany it with a crusty baguette or possibly flatbread.
  7. Description: "This soup is a centerpiece unto itself or possibly it can be an elegant starter for a more elaborate meal."

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Nutrition Facts

Amount Per Serving %DV
Serving Size 172g
Recipe makes 6 servings
Calories 210  
Calories from Fat 35 17%
Total Fat 4.04g 5%
Saturated Fat 0.51g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1031mg 43%
Potassium 293mg 8%
Total Carbs 36.53g 10%
Dietary Fiber 7.1g 24%
Sugars 0.72g 0%
Protein 7.77g 12%
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