Cream Of Chickpea Soup
|Scallions||3 , chopped|
|Oil||1⁄4 Cup (4 tbs)|
|Canned chickpeas||24 Ounce, drained, rinsed (1 1/2 Cans Of 16 Ounce Size)|
|Tomatoes||2 Medium, roasted, peeled|
|Chicken stock||4 Cup (64 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Sliced avocado/Sliced roasted red bell pepper||1 Tablespoon, roasted (For Garnish)|
Saute scallions lightly in oil in saucepan.
Add chickpeas, tomatoes and chipotle chile.
Cook for several minutes.
Process with a small amount of the chicken stock in blender until smooth.
Strain into earthenware cooker or heavy saucepan.
Add remaining stock; mix well.
Bring to a simmer.
Add salt, pepper and cream; mix well.
Bring just to a simmer; do not boil.
Ladle into soup bowls.
Garnish with avocado or roasted red bell pepper slices.
Calories 524 Calories from Fat 256
% Daily Value*
Total Fat 29 g44.8%
Saturated Fat 8.7 g43.7%
Trans Fat 0 g
Cholesterol 40.5 mg13.5%
Sodium 966.1 mg40.3%
Total Carbohydrates 51 g17.1%
Dietary Fiber 8.8 g35.1%
Sugars 5.7 g
Protein 16 g31.9%
Vitamin A 19.5% Vitamin C 29%
Calcium 9.7% Iron 17.6%
*Based on a 2000 Calorie diet