Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | 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
- =
- 1 cup chick Peas
- 1 cup Lentils
- 1 cup dried peeled fava Beans
- 1&1/2 cup white flour
- 1/2 cup oil
- 1/2 cup rice
- 1/2 cup vermicelli
- 2 tablespoons tomato paste
- 1lb plum tomatoes, peeled
- 1 medium Onion
- 1 bunch fresh cilantro
- 1 small bunch parsley
- 2 sticks celery
- 4 quarts water (continue to add water as it evaporates)
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon kharqoum
- 1 tablespoon salt
- 2 cloves garlic
- =
Directions
The night before making this soup, be sure to soak the Chickpeas overnight so they blend well with the other ingredients.
When preparing the soup, firstly prepare the ingredients, chopping them all finely. Put them all together, with the water, in a large pot. DO NOT add the vermicelli and flour at this stage.
Let the soup boil for 40 minutes.
Add the vermicelli when the Chickpeas are cooked and leave the mixture on the heat.
Mix the flour in a bowl with enough warm water to make it liquid and, making sure there are no lumps, add some lemon juice and pour it into the pan and stir simultanwously.
After a few more minute, the soup will start to thicken. Leave for another couple of minutes and serve.
This recipe serves 4-6 people.
Category:Moroccan Soups
Category:Celery Soup Recipes
Category:Black cumin Recipes
Category:Sauce tomato Recipes
Category:Vermicelli Recipes
Category:Chickpea Recipes
Category:Lentil Recipes
Category:Rice Recipes
Category:Fresh Peas Recipes