You will need:
- 1 cup dried garbanzo beans (chickpeas), soaked overnight
- 2 tomatoes, peeled and diced (optional)
- 8 cups water
- 8 garlic cloves, minced
- 2 cups onions, chopped
- 1 small hot pepper, chopped finely
- 1 tablespoon vegetable oil
- 1/2 cup fresh flat leaf parsley, chopped finely
- 1/2 cup fresh coriander, leaf chopped finely
- 1 lemon, juiced
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 2 teaspoons salt
- 1 teaspoon fresh black pepper
Step 1:
In a soup pot, combine the water and chickpeas and bring to a boil. Cover, reduce the heat to medium and cook for about 1 hour.
Step 2:
While the beans are cooking, heat the vegetable oil in a skillet and saute the garlic, onions and hot pepper until they are slightly browned.
Step 3:
Add the sauteed vegetable mixture and the rest of the ingredients to the soup pot and simmer for about 1 hour (or until the chickpeas are soft).
Nutritional information for one serving:
Calories: 181
Calories from fat: 40
Total fat: 4.5g
Cholesterol: 0mg
Total carbs: 30.5g
Fiber: 8.1g
Protein: 7.8g
No comments:
Post a Comment