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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 4 tablespoons of the oil in a large heavy-bottom soup pan. Add garlic and cook for 2 minutes. Add the drained chickpeas, water, cumin and coriander. Bring to boiling, then reduce heat and simmer for 2 1/2 hours or until tender. | 2. Meanwhile, heat remaining oil in a separate pan. Add the vegetables, cover and cook over medium heat, stirring frequently, for 20 minutes. | 3. Stir the vegetable mixture into the chickpeas. Transfer half the soup to a food processor or blender and process until smooth. Return the purée to the pan, then add half the lemon juice. Taste and adjust lemon juice. Season with S&P. Heat through. Ladle into warm bowls and sprinkle with the chopped fresh cilantro and garnish with cilantro sprigs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	8	tablespoons		954.72	0.0	0.0	108.0
garlic clove	12		chopped	-	-	-	-
chickpea	3	cups	soaked drained	2268.0	377.7	122.82	36.24
water	2 1/2	quarts		-	-	-	-
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
onion	2		chopped	128.0	29.888	3.52	0.32
celery rib	6		chopped	-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
cilantro	4	tablespoons	chopped	0.92	0.1468	0.0852	0.0208
salt pepper				-	-	-	-

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