Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Harissa | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cups dry chick peas (about a pound)
- four to six cloves of garlic, minced
- one tablespoon harissa sauce (from can or jar)
- one tablespoon cumin
- salt, to taste
- juice of one lemon
- six tablespoons olive oil
- a few slices of day-old bread
Directions
Wash chick peas and soak them overnight.
If desired, rinse chick peas. In a large soup pot, cover chick peas with water, bring to a boil, and cook until tender (ten to twenty minutes). Or start with two pounds of canned chick peas, drained and rinsed, and heated in four cups of water.
Add garlic, harissa sauce, ground cumin, and salt. Simmer for ten minutes.
Immediately before serving: add lemon juice, olive oil, and bread crumbs. Serve hot.
Category:Somalian Recipes
Category:Somalian Soups