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4 Serves
103 Mins
Prepare the base by finely chopping the yellow onion and mincing the garlic cloves.
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CameroonianVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
208 µg / 400 µgCalcium
102 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
236 mg / 1,250 mgPotassium
498 mg / 4,700 mgSodium
1223 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
11 g / 28 gSugar
9 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and sauté the onions and garlic until softened and fragrant.
Add the chickpeas, vegetable broth, and cumin to the pot, bringing the mixture to a gentle boil.
Reduce the heat and simmer the soup to allow the flavors to meld together.
Season the soup with salt, black pepper, and harissa to taste, then serve hot over torn pieces of crusty bread.
24
g19
g24
g
Vietnamese
American