Spiced North African Broth
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
322
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.2 g | (41 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 61.5 μg | (103 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 504 mg | (13 %) | ||
| Calcium | 218 mg | (22 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 430 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Tbsp olive oil
- 1 onion (finely chopped)
- 2 Leeks (finely chopped)
- 2 cloves garlic cloves (crushed)
- 1 tsp ground Cumin
- ½ tsp ground Turmeric
- ¼ tsp cayenne pepper
- 29 ozs canned chickpeas (garbanzo beans)
- 4 cups vegetable stock
- salt
- peppers
- To garnish
- 1 Tomato (finely diced)
Preparation steps
1.
Heat the oil in a large pan and add the onion, leeks and garlic. Cover and cook gently for about 5 minutes, until softened but not browned. Stir in the spices and cook for 30 seconds.
2.
Add the chickpeas and stock, season to taste and bring to a boil. Reduce the heat and simmer for 15 minutes. Allow to cool slightly.
3.
Put half of the soup into a blender and blend until smooth. Return to the pan and stir together.
4.
Reheat the soup and pour into serving bowls. Garnish with diced tomato.
