Directions:
- Heat 4 tablespoons of the oil in a large heavy-bottom soup pan. Add garlic and cook for 2 minutes. Add the drained chickpeas, water, cumin and coriander. Bring to boiling, then reduce heat and simmer for 2 1/2 hours or until tender.
- Meanwhile, heat remaining oil in a separate pan. Add the vegetables, cover and cook over medium heat, stirring frequently, for 20 minutes.
- Stir the vegetable mixture into the chickpeas. Transfer half the soup to a food processor or blender and process until smooth. Return the purée to the pan, then add half the lemon juice. Taste and adjust lemon juice. Season with S&P. Heat through. Ladle into warm bowls and sprinkle with the chopped fresh cilantro and garnish with cilantro sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 584.47 Kcal (2447 kJ) | ||
| Calories from fat | 297.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.05g | 51% | |
|---|---|---|---|
| Sodium | 159.17mg | 7% | |
| Potassium | 1084.73mg | 23% | |
| Total Carbs | 55.49g | 18% | |
| Sugars | 13.78g | 55% | |
| Dietary Fiber | 12.22g | 49% | |
| Protein | 17.81g | 36% | |
| Vitamin C | 20mg | 33% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 4.2mg | 23% | |
| Calcium | 178.3mg | 18% | |
| Amount Per 100 g | |||
| Calories | 65.35 Kcal (274 kJ) | ||
| Calories from fat | 33.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.69g | 51% | |
|---|---|---|---|
| Sodium | 17.8mg | 7% | |
| Potassium | 121.28mg | 23% | |
| Total Carbs | 6.2g | 18% | |
| Sugars | 1.54g | 55% | |
| Dietary Fiber | 1.37g | 49% | |
| Protein | 1.99g | 36% | |
| Vitamin C | 2.2mg | 33% | |
| Iron | 0.5mg | 23% | |
| Calcium | 19.9mg | 18% | |
* 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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