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    You are in: Home / Low-cholesterol / Chickpea Soup Recipe
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    Chickpea Soup

    Average Rating:

    2 Total Reviews

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    • on April 03, 2009

      This soup sound lovely, but I do not understand why the baking soda. i will try it and see how it turns out. Thanks for the idea.

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    • on August 08, 2005

      I made 1/2 the recipe using can peas. I couldn`t use 1/2 cup of olive oil (seemed like too much)just used 1 tablespoon. Which I used to saute the onions, garlic, rosemary (I used fresh 1 teaspoon) then added the 2 tomatoes. As of todays date there is no direction above of what to do with garlic, rosemary, tomatoes. As I ladled into the bowl It seemed too thin for the peas so I put a cups worth in a blender blended and added it back to the soup. Which made for a heartier soup. I top with grated cheese and lots of black pepper. I used water but I do suggest using broth! I had a hard time rating this because of the directions and found the soup I did adjust a couple things to my liking. Sorry Mimi :( But it was just OK Not Bad but OK.:)

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    Nutritional Facts for Chickpea Soup

    Serving Size: 1 (283 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 509.0
    Calories from Fat 73
    Total Fat 8.1 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 1290.8 mg
    Total Carbohydrate 86.3 g
    Dietary Fiber 24.2 g
    Sugars 16.9 g
    Protein 26.4 g

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