Egyptian Chickpea And Tomato Soup

1. Heat the olive oil in a large saucepan. Add garlic and onions, then sauté gently until golden brown.

2. Add 2 Tablespoons of the coriander (cilantro) and the remaining ingredients. Bring to a boil, while stirring.

3. Reduce heat to medium/low and simmer for 20-25 minutes or until the rice is tender. Garnish each bowl with the reserved cilantro.

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Nutrient	Quantity
Total fats	38.9497 g
Protein	96.2336 g
Carbohydrates	268.7945 g
Energy	1758.4548 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.538 g
Water	911.504 g
Aspartic acid	10.1187 g
Calcium, Ca	395.167 mg
Lutein + zeaxanthin	209.2683 g
Fiber, total dietary	51.0781 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	1081.9813 g
Niacin	9.1409 mg
Vitamin A, RAE	107.5515 g
Arginine	7.8366 g
Riboflavin	1.2125 mg
Tocopherol, beta	0.0488 mg
Fatty acids, total polyunsaturated 15:0	0.0034 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.017 g
Fatty acids, total saturated 20:1	0.0431 g
Glutamic acid	15.8959 g
Sodium, Na	181.0137 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2266 g
Total lipid (fat)	38.9497 g
Manganese, Mn	84.9081 mg
Fructose	5.4276 g
Proline	3.429 g
Fatty acids, total saturated 16:0	3.6699 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0748 g
Sucrose	0.693 g
Choline, total	458.5213 mg
Sugars, total	54.2243 g
Serine	4.2115 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.6443 g
Fatty acids, total saturated 20:4 undifferentiated	0.0295 g
Vitamin B-6	2.5163 mg
Selenium, Se	11.6047 g
Ash	16.313 g
Fatty acids, total saturated 18:1 undifferentiated	15.1795 g
Pantothenic acid	6.3888 mg
Phenylalanine	4.4837 g
Copper, Cu	2.9532 mg
Betaine	0.0835 mg
Thiamin	2.3371 mg
Retinol	17 g
Methionine	1.09 g
Iron, Fe	19.814 mg
Carbohydrate, by difference	268.7945 g
Phosphorus, P	1189.9951 mg
Folate, total	2300.6702 g
Tocopherol, gamma	0.18 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.013 g
Lycopene	30743.3237 g
Alanine	3.6038 g
Cholesterol	28.3333 mg
Valine	3.5056 g
Fatty acids, total saturated 18:2 undifferentiated	11.8765 g
Glycine	3.4835 g
Glucose (dextrose)	5.6314 g
Fatty acids, total saturated 14:0	0.0431 g
Zinc, Zn	12.0417 mg
Isoleucine	3.5682 g
Fatty acids, total saturated 12:0	0.0001 g
Fatty acids, total polyunsaturated	12.4826 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	5.9136 g
Tocotrienol, alpha	0.028 mg
Vitamin A, IU	1862.8075 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0068 g
Folate, DFE	2300.6702 g
Tryptophan	0.824 g
Vitamin C, total ascorbic acid	259.6651 mg
Phytosterols	40.8369 mg
Fatty acids, total polyunsaturated 18:1 c	0.017 g
Fatty acids, total saturated 20:0	0.0559 g
Tyrosine	2.0861 g
Vitamin B-12	0.5667 g
Vitamin K (phylloquinone)	52.037 g
Fatty acids, total saturated	4.4376 g
Histidine	2.3038 g
Fatty acids, total monounsaturated	15.4662 g
Threonine	3.1434 g
Folate, food	2300.6702 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin E (alpha-tocopherol)	6.5951 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0187 g
Magnesium, Mg	380.6139 mg
Lysine	5.581 g
Potassium, K	3832.4466 mg
Cystine	1.1407 g
Fluoride, F	24.2434 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1 tablespoon	119.34	0	13.5
Onion	1	28	6.538	0.07
Tomato juice	12 ounces	57.833	12.0088	0.9866
Water	16 ounces	0	0	0
Coriander	3 tablespoons	0	0	0
Garlic Clove	2	50.4333	0	0.2833
cumin	0.25 teaspoon	1.9688	0.2323	0.1169
salt pepper	0	50.4333	0	0.2833
allspice	0 teaspoon	0.6246	0.1713	0.0206
chickpea	14 ounces	1500.2551	249.8441	23.9723
grain rice	2 ounces	50.4333	0	0.2833