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Wild Rice, Chickpea and Rosemary Soup

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Ingredients
  Olive oil 2 Tablespoon
  Garlic 5 Clove (25 gm), minced
  Cooked chickpeas 2 Cup (32 tbs)
  Carrots 1 Pound, diced
  Wild rice 1 Cup (16 tbs) (soup grade)
  Dried rosemary 1 Teaspoon
  Water/Vegetable stock 8 Cup (128 tbs)
  Dried parsley 3 Tablespoon
  Salt 1 Teaspoon
  Black pepper 1 Teaspoon
Directions

MAKNG
1.Take a soup kettle,and add oil.
2,Add the garlic and brown it well.
3.Now add the dry ingredients like the vegetables and rice.
4.Pour the water or stock, and bring to a boil.
5.Once the rice is tender, the soup should be taken off the heat and allowed to stand covered for 10 minutes.

SERVING
6. Serve hot in large bowls.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
African
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Rice
Interest: 
Everyday, Healthy
Cook Time: 
20 Minutes
Servings: 
4

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4.2
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 446 Calories from Fat 97

% Daily Value*

Total Fat 11 g17.1%

Saturated Fat 1.5 g7.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 818.2 mg34.1%

Total Carbohydrates 74 g24.8%

Dietary Fiber 16.4 g65.8%

Sugars 11.3 g

Protein 18 g35.3%

Vitamin A 403.3% Vitamin C 40.8%

Calcium 28.5% Iron 85.7%

*Based on a 2000 Calorie diet

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Wild Rice, Chickpea And Rosemary Soup Recipe