Photo: Cala
Chickpea Soup
10 ingredients
6 servings
openrecipes
Not only can this soup be made a day ahead, but you can also save time with it by using canned chickpease instead of dry ones.
Estimated Nutrition (whole recipe, rough)
388
Calories
13g
Protein
16g
Fat
47g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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 1/2 dried chickpeas, or 3 15-ounce cans chickpeas, rinsed
- 3 olive oil
- 2 large onions, coarsely chopped2
- 4 garlic cloves, chopped
- 1 sprig thyme
- 1/2 dry white wine
- 4 vegetable broth
- Kosher salt
- 1 bunch broccoli, stems reserved for another use, cut into small florets
- Flat-leaf parsley and fresh tarragon leaves (for garnish)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes