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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add oil and onions to a medium saucepan and saute on low heat, stirring, until very well done. | 2. Add the carrot and chickpeas, and saute for 2 minutes, stirring continuously. | 3. Add stock and bring to boil. | 4. Add seasonings and simmer on low until veggies are tender (about 35 min), adding water if necessary and stirring on occasion. | 5. Remove bay leaf and puree soup. | 6. Add butter and lemon juice. | 7. Simmer until heated through. | 8. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
carrot	1		chopped	29.52	6.8976	0.6696	0.1728
chickpea	2 1/2	cups	cooked canned rinsed drained	1890.0	314.75	102.35	30.2
vegetable stock	2 -3	cups		0.0	0.0	0.0	0.0
salt pepper				-	-	-	-
bay leaf	1			-	-	-	-
butter	1 1/2 - 2	tablespoons		0.0	0.0	0.0	0.0
lemon juice	3 -4	tablespoons		0.0	0.0	0.0	0.0

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