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Janet Paulin
Summer chickpea soup
A tasty recipe. The main course contains the following ingredients: meat, chickpeas (a 400 g), carrots, olive oil, ready-to-eat leeks (a 300 g), beef broth with beef (340 ml), fresh parsley (30 g), ground Parmesan cheese (100 g) and baguette (brown).
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Ingredients
Directions
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Chick peas drain.
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Half of them fine talk.
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Clean carrots and cut into strips.
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Heat oil in a large pan.
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Lean and carrot for approx.
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3 minutes.
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Add whole chickpeas and fry approx.
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2 minutes.
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Add meat broth, mashed chickpeas and 500 ml of water.
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Cook the soup for about 10 minutes.
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Parsley finely chop and sprinkle over soup.
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Soup served with parmesan cheese and baguette..
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Nutrition
570Calories
Sodium39% DV940mg
Fat34% DV22g
Protein66% DV33g
Carbs25% DV76g
Fiber12% DV3g
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