Moroccan Chickpea and Potato Soup

Nadia KhouryKok

Ingredienser

• Chickpeas, soaked
  1 cup
• Potato, diced
  1 cup
• Parsley, chopped
  0.5 cup
• Beef broth cube
  4 cube
• Olivenolie
  3 teaspoon
• Citronjuice
  0.3 cup
• Sort peber
  0.3 teaspoon
• Onion, grated
  0.5 cup
• Tomatpasta
  1 tablespoon
• Saffran
  0.5 teaspoon
• Salt
  1 teaspoon

Trin

1. 1

   Drain the chickpeas from the water and place them in a pot with parsley, salt, pepper, onion, saffron, and beef broth. Bring the chickpea mixture to a boil for half an hour over low heat.

   Nødvendigt udstyr:

   Kedel

   30 min
2. 2

   Add the tomato paste and boil the mixture for another half hour. Then add the potatoes and continue cooking for another half hour.

   30 min
3. 3

   Finally, add the lemon juice, olive oil, and salt to taste, and serve the chickpea and potato soup.

   5 min

Ernæringsfakta

Ingrediensers næringsindhold (pr. 100g)

Olivenoliepr. 100g

Energi884 kcal

Total fedt100 g

Citronjuicepr. 100g

Energi20 kcal

Protein0.1 g

Kulhydrat5 g

Sukkerarter i alt1 g

Vand94 g

Sort peberpr. 100g

Energi250 kcal

Protein10 g

Total fedt4 g

Kulhydrat64 g

Kostfibre25 g

Tomatpastapr. 100g

Energi100 kcal

Protein1.5 g

Total fedt0.5 g

Kulhydrat24 g

Sukkerarter i alt20 g

Kostfibre2 g

Saffranpr. 100g

Energi300 kcal

Protein10 g

Total fedt5 g

Kulhydrat60 g

Kostfibre20 g

Sukkerarter i alt2 g

Saltpr. 100g

Aske100 g

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

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