Component

Algerian Chickpea Soup

soup

Time—
Yield4 for bread
Energy279 kcal
Components2
Contents

Ingredients

  • 5mloil, olive, regular
  • 1shallot (small (40g))≈ 34 g shallot
  • 2clovegarlic
  • 1tspspice, cumin, ground
  • 1tspspice, paprika, sweet
  • 0.5tspspice, coriander, seed
  • 0.0625tspspice, cinnamon
  • 5gharissa paste
  • 20gtomato paste
  • 0.25tspsalt
  • 0.5tspspice, pepper
  • 0.125tspmonosodium glutamate
  • 500stock, chicken, low salt (ml (prepared/500ml))≈ 1 cube stock, chicken, low salt
  • 200gwater
  • 240gChickpeas, from dryblended
  • 0.25tspherb, mint, dried
  • 50gChickpeas, from drywhole
  • 10glemon juice
  • 20mlherb, mint, fresh≈ 2.88 g herb, mint, fresh
  • 10gPreserved Lemon (ingredient)minced fine

Instructions

Process

  1. Prep:
    1. Chickpeas
      1. Reserve some chickpea cooking liquid
      2. Blend ⅚ of the chickpeas with some liquid until smooth
  2. Heat the oil to low-medium
  3. Add the shallot, garlic etc; saute until fragrant
  4. Add the seasonings, cook 2-3 minutes until the tomato paste is starting to darken
  5. Add the stock and water, bring to a boil
  6. Add the blended chickpeas and the mint; reduce to a simmer and cook, covered, for 15 minutes
  7. Remove the lid and immersion blend the soup
  8. Add the remaining chickpeas, cook 10 minutes
  9. Stir in the lemon juice and remove from heat
  10. Top each serving with the mint and preserved lemon

Nutrition details

Show full nutrition and cost table
NutritionPer portionBatch total
Calories2791115
Protein16.264.7
Carbohydrates39.6158.5
Total Sugars3.513.9
Free Sugars0.62.3
Fat6.023.9
Saturated Fat0.83.3
Fibre8.835.1
Alcohol0.00.0
Salt0.72.7
Iron4.9819.9
Calcium137549
Vitamin B1200
Omega 300
Magnesium97.1388
Potassium7883150
Caffeine00
Cost£0.55£2.18
Component details (2)

Aggregated amounts used by this recipe.