* Exported from MasterCook * North African Chickpea and Harissa SoupRecipe By :Serving Size : 4 Preparation Time :0:00Categories : LowCal (Less than 300 cals) LowerCarbs Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 bulb garlic extra-virgin olive oil 4 tomatoes sea salt freshly ground black pepper 4 1/2 cups stock -- chik'n or vegetable 1 3/4 cups cooked chickpeas 1 teaspoon cumin seeds -- roasted and ground 4 teaspoons harissa -- or sambal oelek, or hot sauce 2 Tablespoons finely chopped flat-leaf parsley 1 Tablespoon shredded mint leaves 1 Tablespoon diced red onionPreheat oven to moderate 350F. Cut top off garlic bulb, drizzle with alittle olive
oil, and wrap in foil. Cut tomatoes in half lengthwise,drizzle with a little olive oil, season with salt and pepper.Roast garlic and tomatoes for 30 minutes, or until garlic is soft andtomato is soft and colored. Unwrap and squeeze roasted garlic cloves fromtheir skins. Discard skins.In a large pot, bring stock, chickpeas, garlic, and tomato to boilingpoint. Stir in cumin, 1 teaspoon salt, 1/2 teaspoon pepper, and harissaand simmer for 10 minutes. Taste and if necessary, adjust seasoniong. Swirl in herbs, dice onion, and 4 teaspoons olive oil, and serve soup withcrusty bread.Additions can include a poached egg, shreed [2Favorite], or crispy[brkFavorite] strips, depending on your preference.Serves 4Cuisine: "North African/Maghreb"Source: "Stir by Christine Manfield, 2001"S(Formatted by Chupa Babi): "Oct 2012" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 152
Calories; 2g Fat (13.9%calories from fat); 8g Protein; 27g Carbohydrate; 4g Dietary Fiber; 0mgCholesterol; 20mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;1 Vegetable; 0 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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