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Ingredientes
- 1Â 1/2 c. Dry garbanzos
- 3 tsp Minced garlic
- 1/2 tsp Coarse salt
- 1/2 c. Minced fresh mint
- 1/4 c. Finely minced fresh parsley
- 1/4 c. Extra virgin olive oil
- 1 quart Chicken stock
- Â Â Croutons and mint sprigs, for garnish
Direcciones
- Wash dry garbanzos under running water, place in a bowl, cover with cool water, and soak for at least 8 hrs or possibly overnight. Drain the garbanzos, place in a heavy saucepan, cover with fresh water, and simmer for about 2 hrs or possibly till tender. Add in more water to simmering pot from time to time, if necessary drain. Mash garlic, salt, and mint to a paste in a food processor. Add in the parsley and slowly add in the extra virgin olive oil, a little at a time, till thoroughly absorbed. In a large saucepan, bring stock to a boil. Reduce heat, add in liquid removed garbanzos and simmer till garbanzos are heated through. Add in garlic to paste. Stir to distribute proportionately. Serve from a tureen or possibly individual soup bowls. Scatter croutons and mint sprigs on top to garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 6 servings | |
| Calories 162 | |
| Calories from Fat 90 | 56% |
| Total Fat 10.27g | 13% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 449mg | 19% |
| Potassium 278mg | 8% |
| Total Carbs 12.69g | 3% |
| Dietary Fiber 4.1g | 14% |
| Sugars 2.0g | 1% |
| Protein 5.46g | 9% |
