Directions:
- Heat the oil in a non-reactive pan and saute the onion, garlic and sage until the onion is quite soft. Add the water and chickpeas, bring to a boil and cook for about one hour, or until the chickpeas are very soft.
- Add the salt, pepper and lemon juice. Puree the soup with a hand-held blender, or puree in batches in a blender or food processor. Alternately, you can just whisk the soup very vigorously to break up most of the chickpeas, leaving the soup somewhat chunky.
- Serving size is about 1 1/4 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1642.96 Kcal (6879 kJ) | ||
| Calories from fat | 679.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 75.49g | 116% | |
|---|---|---|---|
| Sodium | 4872.56mg | 203% | |
| Potassium | 2638.32mg | 56% | |
| Total Carbs | 179.75g | 60% | |
| Sugars | 37.29g | 149% | |
| Dietary Fiber | 33.31g | 133% | |
| Protein | 62.55g | 125% | |
| Vitamin C | 42.1mg | 70% | |
| Iron | 14.3mg | 79% | |
| Calcium | 379.8mg | 38% | |
| Amount Per 100 g | |||
| Calories | 67.3 Kcal (282 kJ) | ||
| Calories from fat | 27.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.09g | 116% | |
|---|---|---|---|
| Sodium | 199.59mg | 203% | |
| Potassium | 108.07mg | 56% | |
| Total Carbs | 7.36g | 60% | |
| Sugars | 1.53g | 149% | |
| Dietary Fiber | 1.36g | 133% | |
| Protein | 2.56g | 125% | |
| Vitamin C | 1.7mg | 70% | |
| Iron | 0.6mg | 79% | |
| Calcium | 15.6mg | 38% | |
* 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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