Chickpea Soup

1. Saute onions, garlic and celery in the olive oil to soften.

2. Add chick peas, stock and seasonings to the pan and stir.

3. Bring to the boil and cook 20 to 25 minutes.

4. Cool the soup and liquidise it.

5. Add more water to obtain your desired consistancy.

6. Reheat gently, check and adjust seasonings and serve.

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Nutrient	Quantity
Total fats	50.976 g
Protein	128.3645 g
Carbohydrates	415.5054 g
Energy	2557.838 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7438 g
Water	981.6345 g
Aspartic acid	14.8888 g
Calcium, Ca	442.224 mg
Lutein + zeaxanthin	573.555 g
Fiber, total dietary	79.6875 g
Fatty acids, total saturated 22:0	0.0185 g
Carotene, beta	1777.416 g
Niacin	10.6562 mg
Vitamin A, RAE	172.938 g
Arginine	11.9873 g
Riboflavin	1.5409 mg
Tocopherol, beta	0.0228 mg
Fatty acids, total polyunsaturated 15:0	0.0066 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0104 g
Fatty acids, total saturated 20:1	0.0425 g
Glutamic acid	22.4956 g
Sodium, Na	2121.384 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2452 g
Total lipid (fat)	50.976 g
Manganese, Mn	128.3432 mg
Fructose	4.4812 g
Proline	5.1855 g
Fatty acids, total saturated 16:0	4.8155 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0265 g
Sucrose	5.706 g
Choline, total	618.9975 mg
Sugars, total	81.7454 g
Serine	6.2972 g
Fatty acids, total saturated 10:0	0.0202 g
Fatty acids, total saturated 18:0	0.871 g
Vitamin B-6	3.7116 mg
Selenium, Se	1.8241 g
Ash	23.1597 g
Fatty acids, total saturated 18:1 undifferentiated	17.9456 g
Pantothenic acid	10.3771 mg
Phenylalanine	6.712 g
Copper, Cu	4.1403 mg
Betaine	0.4968 mg
Thiamin	3.1723 mg
Methionine	1.631 g
Iron, Fe	27.5618 mg
Carbohydrate, by difference	415.5054 g
Phosphorus, P	1634.549 mg
Folate, total	3404.881 g
Tocopherol, gamma	0.1934 mg
Lycopene	46.41 g
Alanine	5.3739 g
Valine	5.2744 g
Fatty acids, total saturated 18:2 undifferentiated	17.3976 g
Glycine	5.2399 g
Carotene, alpha	438.005 g
Glucose (dextrose)	7.2264 g
Fatty acids, total saturated 14:0	0.0849 g
Zinc, Zn	17.4248 mg
Isoleucine	5.3499 g
Tocopherol, delta	0.0058 mg
Fatty acids, total saturated 12:0	0.0019 g
Fatty acids, total polyunsaturated	18.1414 g
Tocotrienol, gamma	0.0021 mg
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	8.8912 g
Tocotrienol, alpha	0.2188 mg
Vitamin A, IU	3493.672 IU
Folate, DFE	3404.881 g
Tryptophan	1.2464 g
Vitamin C, total ascorbic acid	51.0403 mg
Phytosterols	82.607 mg
Galactose	0.0044 g
Fatty acids, total polyunsaturated 18:1 c	0.0701 g
Fatty acids, total saturated 20:0	0.057 g
Tyrosine	3.1255 g
Vitamin K (phylloquinone)	70.6176 g
Fatty acids, total saturated	5.8806 g
Histidine	3.4466 g
Fatty acids, total monounsaturated	18.2503 g
Threonine	4.6745 g
Folate, food	3404.881 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	198.546 g
Vitamin E (alpha-tocopherol)	7.859 mg
Magnesium, Mg	518.092 mg
Lysine	8.4027 g
Potassium, K	4971.871 mg
Cystine	1.6921 g
Fluoride, F	3.52 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1 tablespoon	119.34	0	13.5
Onion	2	128	29.888	0.32
Paprika	1 teaspoon	6.486	1.2418	0.2965
Vegetable stock	3 cups	33.15	6.1659	0.4641
Garlic Clove	3	0	0	0
cayenne pepper	0.5 teaspoon	2.862	0.5097	0.1554
salt pepper	0	0	0	0
celery rib	2	0	0	0
chickpea	3 cups	2268	377.7	36.24