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4 Serves
103 Mins
Heat the olive oil in a large pot over medium heat.
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Vitamin K
9 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 mgFolate
227 µg / 400 µgCalcium
46 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
242 mg / 1,250 mgPotassium
584 mg / 4,700 mgSodium
1279 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
10 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Add the chopped onions and minced garlic to the pot, sautéing until they are soft and fragrant.
Stir in the chickpeas and vegetable broth, bringing the mixture to a gentle boil.
Reduce the heat and simmer the soup to allow the flavors to meld and the chickpeas to soften.
Season the soup with salt and black pepper, then stir in the harissa before serving hot.
18
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Egyptian