Directions:
- Heat oil over medium heat in large saucepan and garlic and cook until golden, 1 to 2 minutes. (Do not let the garlic brown.).
- Add chickpeas and their liquid and cook until heated through, about 3 minutes.
- Add lemon juice, oregano, salt and pepper. Simmer, stirring occasionally for 10 minutes.
- Transfer to a blender or food processor and blend until smooth.
- Return puree to saucepan and add 1 cup or more water to thin to desired consistency.
- Ledle soup into bowls and stir a little chutney into each. I like it best if the chutney is not stirred in uniformly, but just swirled in, so different spoonfuls have a different taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.63 Kcal (438 kJ) | ||
| Calories from fat | 40.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.53g | 7% | |
|---|---|---|---|
| Sodium | 310.89mg | 13% | |
| Potassium | 155.58mg | 3% | |
| Total Carbs | 13.66g | 5% | |
| Sugars | 4.35g | 17% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 3.47g | 7% | |
| Vitamin C | 9.9mg | 16% | |
| Iron | 1mg | 6% | |
| Calcium | 19.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 229.36 Kcal (960 kJ) | ||
| Calories from fat | 89.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.94g | 7% | |
|---|---|---|---|
| Sodium | 681.51mg | 13% | |
| Potassium | 341.04mg | 3% | |
| Total Carbs | 29.95g | 5% | |
| Sugars | 9.55g | 17% | |
| Dietary Fiber | 4.75g | 9% | |
| Protein | 7.6g | 7% | |
| Vitamin C | 21.7mg | 16% | |
| Iron | 2.2mg | 6% | |
| Calcium | 43.3mg | 2% | |
* 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.
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