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| 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. |
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| 2 cans |
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chickpeas (Net WT 15 oz each) |
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| 4 tbsp |
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olive oil |
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| 1 cup |
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chopped raw celery |
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| 1 cup |
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chopped mushrooms |
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| 1 cup |
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chopped onion |
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|
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| 1 tsp |
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cumin |
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| 1 tsp |
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coriander |
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|
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salt and pepper to taste |
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|
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extra virgin olive oil for garnishing |
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| 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. |
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| Servings: 6 |
| Yield: 6 |
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| Nutrition Facts |
| Serving size: 1 serving |
| 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 |
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| Amount Per Serving |
|
|
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| Calories |
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322.47 |
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| Calories From Fat (35%) |
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112.22 |
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% Daily Value |
| Total Fat 12.77g |
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20% |
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| Saturated Fat 1.61g |
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8% |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 350.33mg |
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15% |
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| Potassium 534.88mg |
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15% |
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| Carbohydrates 41.46g |
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14% |
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| Dietary Fiber 11.38g |
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46% |
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| Sugar 8.29g |
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|
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| Sugar Alcohols 0.00g |
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|
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| Net Carbohydrates 30.08g |
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|
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| Protein 12.95g |
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26% |
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| Fall, Soup, Spring, Vegetarian, Winter |
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| Cooking Tips |
| If you are going to serve this soup to guests, after pureeing, use a coarse strainer to get rid of chickpea skins. |
| For more effect you can garnish with skinless strips of roasted pepper and dollops of pea and parsley puree in addition to the olive oil. Blend together a cup of cooked peas with 1/2 cup finely chopped parsley. Strain to get a smooth pure. |
| You can skip adding mushrooms and get the same flavor by using mushroom stock instead of water. |
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Original: A recipe card from either Sainsbury's or Waitrose, UK Source: All Foods Natural
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