Chickpea Soup
- Yield: 4
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition facts (per portion)
- Calories: 200kcals
- Carbohydrate Content: 19g
- Fat Content: 9.5g
- Protein Content: 9.2g
- Serving Size: 215mls
- Salt : 0.01g
- Potassium: 280.33mg (7.1mmol)
- Phosphate: 141.2mg
Chickpea Soup
Ingredients
- Chickpeas - 400g (drained weight)
- Low salt chicken stock cube - 1/2 cube
- Boiling water - 1000mls
- Cauliflower - 100g
- Onion - 60g (1 small)
- Olive oil - 25g (2 tablespoons)
- Curry powder - 2 teaspoons
Instructions
1. Fry onion in oil for 3 minutes.
2. Add cauliflower and curry powder and fry for a further 2 minutes.
3. Add stock (Approx. ¼ strength: i.e. ½ stock cube in 1 litre water) to onion
and cauliflower.
4. Add chickpeas (rinse before adding).
5. Bring to the boil, cover and simmer for 15 minutes.
6. Blend well in a liquidiser.
Per Portion this dish provides:
1 protein exchange (from the vegetarian protein group)
1/2 vegetable exchange