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Chickpea Puree Recipe

Created by All Foods Natural, Friday, 31 August 2007

Description

Cumin and coriander immediately bring the flavor of the Middle East to your kitchen and chickpeas are typical of their cuisine. The idea of adding celery and mushrooms came from one of these recipes cards that you pick up in supermarkets and grocery stores. The original recipe card was lost a long time ago, but this version of their recipe has been a success many times.

Ingredients

At a glance

Cuisine

Course/Dish

Seasonal Eating

Meal Time

Special Diets

Serves

2 cans		chickpeas (Net WT 15 oz each)
4 tbsp		olive oil
1 cup		chopped raw celery
1 cup		chopped mushrooms
1 cup		chopped onion

1 tsp		cumin
1 tsp		coriander
		salt and pepper to taste
		extra virgin olive oil for garnishing

Methods/steps

1	Drain the liquid and wash the chickpeas under running water. Wash the mushrooms and cut in two to four pieces, depending on size.
2	Saute onion and celery in 4 tablespoons of olive oil until the onion becomes translucent; it will take about 3 minutes. Add cumin and coriander, stir; add the chopped mushrooms almost immediately.
3	Cover with water and simmer for 10 to 15 minutes. Puree. Adjust salt and pepper. Drizzle a little extra virgin olive oil on each bowl.

Nutrition Facts

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not included in the nutrition information:

salt and pepper to taste

extra virgin olive oil for garnishing


Amount Per Serving
Calories		322.47
Calories From Fat (35%)		112.22
		% Daily Value
Total Fat 12.77g		20%
Saturated Fat 1.61g		8%
Cholesterol 0.00mg		0%
Sodium 350.33mg		15%
Potassium 534.88mg		15%
Carbohydrates 41.46g		14%
Dietary Fiber 11.38g		46%
Sugar 8.29g
Sugar Alcohols 0.00g
Net Carbohydrates 30.08g
Protein 12.95g		26%

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