Chickpea Soup (Iraq) Recipe
Servings: 6
Ingredients
- 1 c. chickpeas soaked overnight in
- 9 c. water
- 2 Tbsp. butter
- 2 med onion diced
- 4 x cloves garlic crushed
- 1/2 c. fresh cilantro leaves finely minced salt and pepper
- 1/2 tsp mustard pwdr
- 1 pch cayenne pepper
Directions
- In a saucepan, bring chickpeas and their soaking water to a boil and then cook over medium heat for 1+1/2 hrs.
- In a separate pan, stir-fry the onions and garlic in the butter till they begin to brown. Add in the coriander leaves and stir-fry for a few moments longer, then add in the contents of the frying pan and the remaining ingredients to the chickpeas. Cover and cook over medium heat for 1 hour or possibly till the chickpeas are tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 429g | |
| Recipe makes 6 servings | |
| Calories 173 | |
| Calories from Fat 52 | 30% |
| Total Fat 5.99g | 7% |
| Saturated Fat 2.66g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 52mg | 2% |
| Potassium 357mg | 10% |
| Total Carbs 24.06g | 6% |
| Dietary Fiber 6.5g | 22% |
| Sugars 5.02g | 3% |
| Protein 7.05g | 11% |
