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- 1 (15 oz.) can chickpeas (I use Goya.)
- 3/4 t. cumin seeds
- 3/4 t. coriander seeds
- 1 T. extra-virgin olive oil
- White Bean-Tomato Soup
- based on Pumpkin-Tomato Soup with Chickpeas
- 1 large garlic clove, minced
- 1 T. extra-virgin olive oil
- 2 c. pumpkin puree
- 2 c. chicken broth
- 1 (16-oz) can white kidney beans, drained and rinsed
- 1 (25.46 oz. ) box Pomi strained tomatoes
- 1 t. finely chopped fresh sage
- Salt and pepper, to taste
View Full Recipe at Eliots Eats
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1940g | |
| Calories 1261 | |
| Calories from Fat 172 | 14% |
| Total Fat 19.74g | 25% |
| Saturated Fat 3.47g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4793mg | 200% |
| Potassium 3439mg | 98% |
| Total Carbs 220.25g | 59% |
| Dietary Fiber 64.1g | 214% |
| Sugars 25.72g | 17% |
| Protein 59.81g | 96% |
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