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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a soup pot, saute the onion and celery in the oil until the onions are translucent. | 2. Add the spices, potates, and carrots and cook for 5 minutes, stirring often. | 3. Mix in the chopped tomatoes, tomato juice, and stock and simmer until all of the vegetables are almost tender. | 4. Add the zucchini and vermicelli and simmer for about 5 minutes longer. | 5. Mix in the chick peas, lemon juice and S and P to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1	cup	chopped	64.0	14.944	1.76	0.16
celery rib	2		diced	-	-	-	-
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cinnamon	1/2	teaspoon		-	-	-	-
cayenne	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
potato	1		chopped	-	-	-	-
carrot	1		diced	20.5	4.79	0.465	0.12
tomato	2	cans	diced drained	124.1379	27.5262	6.4768	1.0795
tomato juice	1	cup		41.31	8.5779	2.0655	0.7047
stock vegetable	4	cups		-	-	-	-
zucchini	1		chopped	20.06	3.6698	1.4278	0.3776
vermicelli	1/2	cup	crumbled	301.02099999999996	63.7357	8.9465	1.1099
chickpea	1	can		1133.4333	188.7556	61.3793	18.1109
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
salt pepper				-	-	-	-

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