Filter
Reset
Sort ByRelevance
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).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chick peas drain.
-
Half of them fine talk.
-
Clean carrots and cut into strips.
-
Heat oil in a large pan.
-
Lean and carrot for approx.
-
3 minutes.
-
Add whole chickpeas and fry approx.
-
2 minutes.
-
Add meat broth, mashed chickpeas and 500 ml of water.
-
Cook the soup for about 10 minutes.
-
Parsley finely chop and sprinkle over soup.
-
Soup served with parmesan cheese and baguette..
Blogs that might be interesting
-
30 minMain dishfloury potatoes, butter, Kale, White wine vinegar, milk, nutmeg, chorizo sausage, tomatoes,new style kale stew -
60 minMain dishWhite bread, Full Milk, minced beef, salt, French mustard, curry powder, medium sized egg, paprika, onion, Red pepper, garlic, traditional olive oil, tagliatelle, cooking cream, vegetable stock, pine nuts,meatballs with tagliatelle and paprika sauce -
20 minMain dishCherry tomatoes, balsamic vinegar, celery, medium sized egg, semi-skimmed milk, mild olive oil, Italian stir-fry vegetable mushrooms, dried Italian herbs, cannellini canned beans, Pecorino salad flakes,richly filled Italian omelette with balsamic tomato sauce -
45 minMain dishpuff pastry, turkey fillet, fresh cream cheese with garlic and herbs, onion, garlic, sprouts, liquid margarine, vegetable stock, pine nuts,lime triangles with braised sprouts
Nutrition
570Calories
Sodium39% DV940mg
Fat34% DV22g
Protein66% DV33g
Carbs25% DV76g
Fiber12% DV3g
Loved it