Directions:
- Heat the oil over medium heat.
- Add the carrots, onion, bell pepper, and garlic; cook, stirring occasionally, until crisp-tender, about 6 minutes.
- Add the cumin; stir for about 30 seconds.
- Meanwhile, Purée the chickpeas, 1 cup of the vegetable stock, and the lemon juice in a blender until smooth.
- Stir the puréed mixture into the soup, then add the remaining 2 cups stock and all the other ingredients, except the minced parsley and garnishes.
- Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer until the carrots are tender, about 10 minutes.
- Stir in the minced parsley. Taste and adjust the seasoning
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 360.88 Kcal (1511 kJ) | ||
| Calories from fat | 109.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.12g | 19% | |
|---|---|---|---|
| Sodium | 369.75mg | 15% | |
| Potassium | 714.65mg | 15% | |
| Total Carbs | 56.12g | 19% | |
| Sugars | 3.89g | 16% | |
| Dietary Fiber | 9.18g | 37% | |
| Protein | 13.63g | 27% | |
| Vitamin C | 50.8mg | 85% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 13.4mg | 74% | |
| Calcium | 121.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 92.02 Kcal (385 kJ) | ||
| Calories from fat | 27.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.09g | 19% | |
|---|---|---|---|
| Sodium | 94.28mg | 15% | |
| Potassium | 182.22mg | 15% | |
| Total Carbs | 14.31g | 19% | |
| Sugars | 0.99g | 16% | |
| Dietary Fiber | 2.34g | 37% | |
| Protein | 3.48g | 27% | |
| Vitamin C | 13mg | 85% | |
| Vitamin A | 0.2mg | 30% | |
| Iron | 3.4mg | 74% | |
| Calcium | 31mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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