* Exported from MasterCook *
Moroccan Bean and Almond Soup - Asseeda
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1/2 cup navy beans -- soaked overnight in 6 cups of water
3/4 cup blanched almonds -- ground
2 medium onions -- chopped
1/4 cup finely chopped fresh cilantro
3 cloves garlic -- crushed
salt and freshly ground pepper to taste
1/2 cup white grape juice
4 tablespoons slivered almonds -- toasted
Place beans with their water in a large saucepan and bring to boil; then
cover and cook over medium heat for 1 hour.
Add remaining ingredients, except slivered almonds, and cook for another
45 minutes or until beans are tender, adding more water if necessary.
Puree in a blender, then place in a serving bowl. Garnish with almonds and
serve immediately.
Serves 6.
In North Africa, soups are prepared somewhat differently than they are in
the Middle East. Although the ingredients are usually similar, North
Africans omit th preliminary sauteeing.
Cuisine:
"Moroccan"
Source:
"Classic Vegetarian Cooking from the Middle East and North Africa by
Habeeb Salloum, Interlink Books, 2007"
S(Formatted by Chupa Babi):
"Nov 2009"
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Per Serving (excluding unknown items): 230 Calories; 13g Fat (48.1%
calories from fat); 9g Protein; 22g Carbohydrate; 7g Dietary Fiber; 0mg
Cholesterol; 8mg Sodium. Exchanges: 1 Grain(Starch)
Vegetable; 0 Fruit; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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