Moroccan Chickpea Soup

فاطمه الوحيشيChef

Ingredjenti

• Chickpeas, soaked in water overnight
  1 cup
• Onion, sliced
  2 pieces
• Garlic cloves, chopped
  8 cloves
• Small hot pepper, chopped
  1 piece
• Cilantro bunch, chopped
  0.5 cup
• Salt
  2 teaspoons
• Speċijiet
  1 teaspoon
• Ground mustard seeds
  1 teaspoon
• Żejt tal-oliva
  1 tablespoon
• Ġuħ ta' lewż
  0.3 cup

Passi

1. 1

   Boil the chickpeas in 8 cups of water for one hour over medium heat. Drain the chickpeas and return them to the pot.

   Għodda meħtieġa:

   Kazzola

   recipe.minutes
2. 2

   At the same time, sauté the onions, garlic, and hot pepper in oil until they turn brown, then add them along with the remaining ingredients to the boiled chickpeas.

   Għodda meħtieġa:

   Kazzola

   Sikkina

   Bord ta'qata'

   recipe.minutes
3. 3

   Cover the pot and continue cooking for another hour or more until the chickpeas are well cooked.

   Għodda meħtieġa:

   Kazzola

   recipe.minutes
4. 4

   Serve hot.

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Saltgħal kull 100g

Irmied100 g

Speċijietgħal kull 100g

Enerġija350 kcal

Proteini10 g

Xaħam Totali15 g

Karboidrati60 g

Fibri Dietetiċi25 g

Żejt tal-olivagħal kull 100g

Enerġija884 kcal

Xaħam Totali100 g

Ġuħ ta' lewżgħal kull 100g

Enerġija20 kcal

Proteini0.1 g

Karboidrati5 g

Zokkor Totali1 g

Ilma94 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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