4 Serves
69 Mins
Prepare the chickpeas by soaking them overnight if using dried, or rinsing if using canned. Finely chop the onion and mince the garlic using a chefs knife on a cutting board.
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CameroonianVitamin E
2 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
186 µg / 400 µgCalcium
87 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
201 mg / 1,250 mgPotassium
424 mg / 4,700 mgSodium
808 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
8 g / 28 gSugar
4 g / 50 gSaturated Fat
3 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant.
Add the chickpeas and enough water to cover them. Bring to a boil, then reduce heat and simmer until the chickpeas are tender.
Stir in the harissa and cumin, then season the soup with salt and pepper to taste. Simmer for an additional few minutes to meld the flavors.
Tear the bread into pieces and place into serving bowls. Ladle the hot chickpea soup over the bread and serve immediately.
24
g19
g24
g
Filipino
American