4 Serves
102 Mins
Soak the chickpeas overnight or use pre-cooked chickpeas to save time. If using dried, boil them in a large pot until tender.
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CameroonianVitamin E
3 mg / 15 mgVitamin K
19 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
1 µg / 2.4 µgFolate
371 µg / 400 µgCalcium
166 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
106 mg / 420 mgPhosphorus
447 mg / 1,250 mgPotassium
715 mg / 4,700 mgSodium
644 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
15 g / 28 gSugar
12 g / 50 gSaturated Fat
5 g / 20 gCholesterol
190 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
In a large pot, heat the olive oil over medium heat and sauté minced garlic and onions until fragrant.
Add the chickpeas, cumin, and harissa to the pot, covering with water or broth. Simmer the mixture to allow the flavors to meld.
Tear the stale bread into bite-sized pieces and place them into serving bowls.
Ladle the hot chickpea soup over the bread, season with salt and pepper, and top with a soft-boiled egg if desired.
24
g19
g24
g
Vietnamese
American