Directions:
- Heat the chickpeas, onion, cumin and stock until the stock boils.
- Reduce the heat and simmer for 20 minutes.
- Puree the mixture in a food processor(or blender) and return to the pot.
- Mix the flour and 2 tablespoons of butter into a past,e and then add it to the soup in small pinches. After each addition whisk until smooth.
- Simmer the soup for 10 minutes. Add the remaining butter and enough half and half to reach the desired consistency.
- Correct seasoning and garnish generously with cilantro (or parsley).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1419.63 Kcal (5944 kJ) | ||
| Calories from fat | 142.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.83g | 24% | |
|---|---|---|---|
| Cholesterol | 35.28mg | 12% | |
| Sodium | 49669.42mg | 2070% | |
| Potassium | 371.51mg | 8% | |
| Total Carbs | 255.94g | 85% | |
| Sugars | 5.59g | 22% | |
| Dietary Fiber | 7.75g | 31% | |
| Protein | 9.63g | 19% | |
| Vitamin C | 3.9mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.3mg | 18% | |
| Calcium | 111.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 289.73 Kcal (1213 kJ) | ||
| Calories from fat | 29.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.23g | 24% | |
|---|---|---|---|
| Cholesterol | 7.2mg | 12% | |
| Sodium | 10136.79mg | 2070% | |
| Potassium | 75.82mg | 8% | |
| Total Carbs | 52.23g | 85% | |
| Sugars | 1.14g | 22% | |
| Dietary Fiber | 1.58g | 31% | |
| Protein | 1.97g | 19% | |
| Vitamin C | 0.8mg | 7% | |
| Iron | 0.7mg | 18% | |
| Calcium | 22.8mg | 11% | |
* 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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