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Chickpea and Potato Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)85.1756
Energy (kCal)1625.3445
Carbohydrates (g)277.5058
Total fats (g)25.3285
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put chickpeas onions and 8 cups of water into a pot and bring to the boil. | 2. Cover partially, turn heat to low and simmer for 1 hour. | 3. Add the potatoes, salt, spices and another 3/4 cup of water. | 4. Bring back to the boil, then reduce the heat and simmer on low for a further 1 1/2 hours. | 5. Stir in the lemon juice, check to see if it needs more salt and pepper, then serve with a sprinkle of parsley over each bowl of soup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garbanzo bean 2 cups uncooked soaked drained dried 1512.0 251.8 81.88 24.16
    onion 2 chopped 88.0 20.548000000000002 2.42 0.22
    potato 2 peeled diced - - - -
    salt - - - -
    turmeric 1/2 teaspoon 4.68 1.0071 0.1452 0.0488
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    coriander 1 teaspoon ground 5.364 0.9898 0.2227 0.3199
    cayenne pepper 1/8 teaspoon 0.7155 0.1274 0.027000000000000003 0.0389
    pepper ground - - - -
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    parsley chopped - - - -

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



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