Directions:
- Line a pan with olive oil and add the onion, celery, garlic and rosemary. Cook on low until ingredients are color-less, about 20 minutes.
- Drain and rinse chickpeas. Add chickpeas and stock to the pan. Cook for half an hour on med-low. Remove half of the chickpeas from the pan and set aside.
- Puree the remaining soup to desired consistency and return to pan. Add back the reserved whole chickpeas and rice or pasta. Season to taste with salt and pepper.
- Simmer until chickpeas are soft and riso is cooked.
- Note: If too think for liking, add water. Serve with olive oil and grated cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.32 Kcal (843 kJ) | ||
| Calories from fat | 23.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.6g | 4% | |
|---|---|---|---|
| Cholesterol | 4.05mg | 1% | |
| Sodium | 223.96mg | 9% | |
| Potassium | 332.41mg | 7% | |
| Total Carbs | 33.06g | 11% | |
| Sugars | 5.29g | 21% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 9.29g | 19% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 22.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 96.64 Kcal (405 kJ) | ||
| Calories from fat | 11.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 4% | |
|---|---|---|---|
| Cholesterol | 1.94mg | 1% | |
| Sodium | 107.51mg | 9% | |
| Potassium | 159.57mg | 7% | |
| Total Carbs | 15.87g | 11% | |
| Sugars | 2.54g | 21% | |
| Dietary Fiber | 1.2g | 10% | |
| Protein | 4.46g | 19% | |
| Vitamin C | 0.9mg | 3% | |
| Iron | 0.4mg | 4% | |
| Calcium | 10.8mg | 2% | |
* 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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