* Exported from MasterCook *
Syrian Chickpea and Potato Soup - Shawbrat Hummus wa Batata
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 cup chickpeas -- soaked overnight and drained
10 cups water
4 medium potatoes -- chopped into small pieces
4 tablespoons olive oil
2 medium onion -- finely chopped
6 cloves garlic -- crushed
4 tablespoons finely chopped fresh cilantro
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon ground caraway seeds
salt and freshly ground white pepper to
taste
4 tablespoons finely chopped green onions
Place chickpeas and water in a saucepan and bring to a boil; then cook
over medium heat for 1 1/2 hours. Add potatoes and cook for another hour.
In the meantime, heat oil in a frying pan and saute onions, garlic, and
cilantro for 10 minutes. Stir in the contents of the frying pan and
remaining ingredients, except green onions, into the chickpeas. Cook for a
further 30 minutes. Stir in the green onions and serve hot.
Serves 8.
Cuisine:
"MidEastern"
Source:
"Classic Vegetarian Cooking from the Middle East and North Africa by
Habeeb Salloum, Interlink Books, 2007"
S(Formatted by Chupa Babi):
"Nov 2009"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 216 Calories; 8g Fat (34.3%
calories from fat); 7g Protein; 30g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 21mg Sodium. Exchanges: 1 1/2 Grain(Starch)
1/2 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 900252 0 0 0
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