Vegan Chickpea And Tomato Soup

1. Sauté garlic in olive oil until aroma is released.

2. Add cumin and paprika and sauté until aroma is released (3 to 5 minutes).

3. Add 1/2 C vegetable both.

4. Stir in curry powder and blend.

5. Stir in tomato paste

6. Stir in tahini and blend.

7. Add chickpeas, bay leaves, basil, and salt.

8. Add 4 cups vegetable broth.

9. Bring to boil, simmer covered for 60 to 90 minutes.

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Nutrient	Quantity
Total fats	93.8493 g
Protein	139.7251 g
Carbohydrates	428.802 g
Energy	3005.8916 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.0819 g
Water	321.1919 g
Aspartic acid	16.5483 g
Calcium, Ca	676.7451 mg
Lutein + zeaxanthin	1104.102 g
Fiber, total dietary	88.13 g
Fatty acids, total saturated 22:0	0.0522 g
Fatty acids, total trans-polyenoic 13:0	0.0032 g
Carotene, beta	2700.5541 g
Niacin	17.5214 mg
Vitamin A, RAE	224.967 g
Arginine	12.7827 g
Riboflavin	1.8236 mg
Tocopherol, beta	0.0446 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0102 g
Fatty acids, total saturated 20:1	0.1572 g
Glutamic acid	26.9263 g
Sodium, Na	1263.142 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6382 g
Total lipid (fat)	93.8493 g
Manganese, Mn	129.6626 mg
Fructose	10.4513 g
Proline	5.6421 g
Fatty acids, total saturated 16:0	9.1928 g
Fatty acids, total saturated 8:0	0.0005 g
Sucrose	0.6532 g
Choline, total	678.3841 mg
Sugars, total	86.9985 g
Serine	6.8486 g
Fatty acids, total saturated 10:0	0.0014 g
Fatty acids, total saturated 18:0	1.9705 g
Vitamin B-6	3.8503 mg
Selenium, Se	12.3079 g
Ash	27.6841 g
Fatty acids, total saturated 18:1 undifferentiated	43.5291 g
Pantothenic acid	10.4553 mg
Phenylalanine	7.2531 g
Copper, Cu	5.2256 mg
Betaine	6.7897 mg
Thiamin	3.4334 mg
Methionine	1.8807 g
Iron, Fe	36.6732 mg
Carbohydrate, by difference	428.802 g
Phosphorus, P	1987.4184 mg
Folate, total	3456.4458 g
Tocopherol, gamma	1.3149 mg
Fatty acids, total saturated 4:0	0.0005 g
Fatty acids, total saturated 22:1 undifferentiated	0.0006 g
Lycopene	48898.8 g
Alanine	5.9229 g
Valine	5.7905 g
Fatty acids, total saturated 18:2 undifferentiated	26.5809 g
Glycine	5.8024 g
Carotene, alpha	49.3 g
Glucose (dextrose)	10.3817 g
Fatty acids, total saturated 14:0	0.1199 g
Zinc, Zn	19.9037 mg
Isoleucine	5.801 g
Maltose	0.476 g
Fatty acids, total saturated 12:0	0.0008 g
Fatty acids, total polyunsaturated	27.6713 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	9.6122 g
Tocotrienol, alpha	0.0128 mg
Vitamin A, IU	4563.5581 IU
Folate, DFE	3456.4458 g
Tryptophan	1.4099 g
Vitamin C, total ascorbic acid	78.4714 mg
Phytosterols	100.421 mg
Galactose	0.6371 g
Fatty acids, total polyunsaturated 18:1 c	0.3497 g
Fatty acids, total saturated 20:0	0.1677 g
Fatty acids, total saturated 6:0	0.0015 g
Starch	0.374 g
Tyrosine	3.4882 g
Vitamin K (phylloquinone)	286.1832 g
Fatty acids, total saturated	11.6084 g
Histidine	3.7411 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0005 g
Fatty acids, total monounsaturated	44.383 g
Threonine	5.1487 g
Folate, food	3456.4458 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Cryptoxanthin, beta	2.438 g
Vitamin E (alpha-tocopherol)	19.6386 mg
Magnesium, Mg	634.1471 mg
Lysine	8.8166 g
Potassium, K	6760.3471 mg
Cystine	1.8979 g
Fluoride, F	5.12 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Olive oil	3 tablespoons	358.02	0	40.5
Carrot	2	0	0	0
Bay leaf	2	0	0	0
Soy sauce	1 tablespoon	8.48	0.7888	0.0912
Curry powder	2 teaspoons	13	2.2332	0.5604
Celery	2 stalks	20.48	3.8016	0.2176
Tahini	2 tablespoons	171	7.857	14.4
Parsley	2 tablespoons	2.736	0.4811	0.06
Tomato paste	1 can	139.4	32.147	0.799
Garlic Clove	2	8.94	1.9836	0.03
Basil	2 tablespoons	1.219	0.1404	0.0339
cumin	2 teaspoons	15.75	1.8581	0.9353
vegetable broth	1 quart	0	0	0
plum tomato	6	0	0	0
chickpea	2 cans	2266.8666	377.5112	36.2219
hot paprika	2 teaspoons	0	0	0