Coconut Chickpea Soup, With Tomato Chunks and Fried Cumin Recipe

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Coconut Chickpea Soup, With Tomato Chunks and Fried Cumin
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Ingredients:

  • 1 coarsly chopped onion
  • 2 tbsp olive oil
  • 1 tbsp ground cumin
  • 1 (14 oz) can diced tomatoes
  • 1 1/8 cups coconut milk
  • salt and pepper

Directions:

  1. Fry the onion and cumin with the olive oil in the pot over medium-high heat.
  2. When the onion looks translucent, add the tin of diced tomatoes, with the equivalent of water and the chickpeas.
  3. Simmer for about 40 minutes then add the coconut milk.
  4. Season to taste with salt and pepper.
  5. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 239.47 Kcal (1003 kJ)
Calories from fat 156.37 Kcal
% Daily Value*
Total Fat 17.37g 27%
Sodium 12.52mg 1%
Potassium 307.03mg 7%
Total Carbs 18.1g 6%
Sugars 4.25g 17%
Dietary Fiber 5.43g 22%
Protein 6.05g 12%
Vitamin C 2.6mg 4%
Iron 3.2mg 18%
Calcium 43.8mg 4%
Amount Per 100 g
Calories 217.19 Kcal (909 kJ)
Calories from fat 141.82 Kcal
% Daily Value*
Total Fat 15.76g 27%
Sodium 11.36mg 1%
Potassium 278.47mg 7%
Total Carbs 16.42g 6%
Sugars 3.86g 17%
Dietary Fiber 4.93g 22%
Protein 5.49g 12%
Vitamin C 2.4mg 4%
Iron 2.9mg 18%
Calcium 39.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • high fiber

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