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4 Serves
90 Mins
Heat the olive oil in a large heavy-bottomed pot over medium heat.
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MalaysianVitamin K
15 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
240 µg / 400 µgCalcium
68 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
259 mg / 1,250 mgPotassium
688 mg / 4,700 mgSodium
1305 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
12 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Add the chopped onion and minced garlic to the pot, sautéing until the onion is translucent and fragrant.
Stir in the chickpeas and chopped carrots, then pour in the vegetable broth and water to cover the ingredients.
Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer for 60 minutes until the chickpeas are tender.
Season the soup with salt and black pepper to taste, then serve hot.
22
g57
g52
g
Indian