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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak chickpeas overnight in 6 cups water. | 2. Drain and rub with baking soda. Let sit 10 min and then rub off skins and rinse well. | 3. Place chickpeas in 4 qt pot with 6 cups water. Bring to boil. Remove froth. | 4. Reduce heat to low. Add onions and dill. If you have fresh dill, use 1 Tbsp. | 5. Simmer 2 hours or until tender. | 6. Add salt, pepper and olive oil. | 7. Serve with lemon wedges or you can squeeze juice of lemons into soup before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garbanzo bean	1	lb	dried	1714.5812	285.5367	92.8505	27.397
baking soda	2	tablespoons		0.0	0.0	0.0	0.0
water	6	cups		0.0	0.0	0.0	0.0
white onion	3		chopped	192.0	44.832	5.28	0.48
dill	1	pinch	dried	0.005	0.0008	0.0004	0.0001
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
lemon	2			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.