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Chickpea And Cabbage Soup Recipe
|Chickpeas||1 1⁄2 Cup (24 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Whole grain bread slice||1 , diced in 3/4-inch pieces|
|Chopped parsley||2 Tablespoon|
|Potato||1 Large, peeled and diced|
|Tomato||1 Large, chopped|
|Cabbage head/4 cups shredded cabbage||1⁄2|
|Bean liquid and water||6 Cup (96 tbs)|
|Spinach||1⁄2 Pound, chopped|
Serving size: Complete recipe
Calories 3567 Calories from Fat 938
% Daily Value*
Total Fat 106 g163.2%
Saturated Fat 18.4 g92%
Trans Fat 0 g
Cholesterol 170.7 mg
Sodium 14040.1 mg585%
Total Carbohydrates 447 g149.1%
Dietary Fiber 112.1 g448.3%
Sugars 68.7 g
Protein 226 g451.8%
Vitamin A 516.5% Vitamin C 487.9%
Calcium 90.5% Iron 184.6%
*Based on a 2000 Calorie diet
Drain and reserve liquid.
Saute garlic and bread in oil until garlic begins to deepen in color.
Remove pan from heat and stir in parsley.
Combine mixture with potato, cooked chick-peas, tomato, bay leaf, cabbage, bean liquid and water, and salt to taste in large pot and cook until potato is done (approximately 15 to 20 minutes).
The bread will soften and thicken the soup.
Approximately 5 minutes before serving, add spinach and continue cooking until it is done, but still keeps its bright green color.