Spanish Chickpea Soup
55 mins (prep 10, cooking 45)
10 ingredients
4 servings
This recipe was found in The Vegetarian Passport Cookbook. In Spain, this soup is only made when the chickpeas are in season and fresh. The rest of us, unless we know of a place to get fresh chickpeas, will have to use dried or canned.

Categories:  <-60-mins , beginner-cook , onions , spanish , food-processor~blender , taste~mood , equipment , soups-&-stews , time-to-make , european , easy , small-appliance , beans , carrots , vegetarian , vegetable , savory , stove-top , chickpeas~garbanzos ,
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Serving Size (271.78 g)
Servings 4
Amount per Serving
Calories 637.85 Calories from Fat 212.76
% Daily Value *
Total Fat 23.64g 145.48%
Saturated Fat 5.26g 105.22%
Trans Fat 0.18g %
Cholesterol 11.92mg 15.9%
Sodium 108.58mg 18.1%
Total Carbohydrate 86.28g 115.04%
Dietary Fiber 23.56 g 376.92%
Sugars 15.76 g %
Protein 25.87g 206.94%
Vitamin A 5185.7IU% Vitamin C 12.25mg%
Calcium 146.37mg% Iron 8.36mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onions, large carrot, salt and pepper