Chickpea Soup II Recipe

Recipesfull introduces to you: Popular Recipes. (Chickpea Soup II Recipe). This recipe is very fast and easy to make. It is especially nice to have on cold winter days and never lasts long in my house! It is so versatile you can add almost anything to it, such as pasta twists, chopped escarole, chopped spinach, broccoli, carrots, etc.

Brief

Servings: 4

Yield: 4 servings

Chickpea Soup II Recipe

Ingredients

⅛ cup olive oil

1 onion

chopped

1 clove garlic

minced

1 green bell pepper

chopped

5 button mushrooms

chopped

½ teaspoon dried oregano

½ teaspoon dried parsley

½ teaspoon dried basil

1 pinch crushed red pepper flakes

1 (15 ounce) can tomato sauce

1 (15 ounce) can garbanzo beans

drained

4 cups water

Soup, Stew and Chili

Directions

Step 1

In a large saucepan over medium heat combine the olive oil onion garlic bell pepper mushrooms oregano parsley basil and red pepper flakes. Saute for about 5 minutes or until onions are tender. Add the tomato sauce chickpeas and water. Reduce heat to low cover and simmer for 30 minutes.

Nutritional Information

Chickpea Soup II Recipe

Servings Per Recipe:4

Calories: 193.2

% Daily Value *

Protein: 6.2g 13%

Carbohydrates: 26.8g 9%

Dietary Fiber: 6g 24%

Sugars: 6.5g

Fat: 8g 12%

Saturated Fat: 1.1g 6%

Vitamin A Iu: 632.1IU 13%

Niacin Equivalents: 3.2mg 24%

Vitamin B6: 0.6mg 36%

Vitamin C: 37.1mg 62%

Folate: 71.6mcg 18%

Calcium: 55.3mg 6%

Iron: 2.6mg 14%

Magnesium: 46.8mg 17%

Potassium: 651.1mg 18%

Sodium: 763.3mg 31%

Thiamin: 0.1mg 14%

Calories From Fat: 71.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.