Tuscan Chickpea Soup Recipe: 59 Photos
Creamy Tuscan Chickpea Soup photos
FAQ
Per Serving: 373 calories; calories from fat 22%; fat 9.1g; saturated fat 2.1g; mono fat 4.5g; poly fat 1.6g; protein 15g; carbohydrates 59.7g; fiber 11.4g; cholesterol 5mg; iron 3.7mg; sodium 955mg; calcium 197mg.
Drain chickpeas, reserving liquid. Taste chickpea liquid to determine if you want to use it for the soup; it should have a mild flavor and no off taste. Pour into a quart-size measuring cup, and add enough water to equal 1 quart. If the bean liquid doesn't taste right to you, discard it, and measure 1 quart cool water.
Ingredients to make Chickpea stew. Celery – Part of the soffritto, adding flavour and depth to the Chickpea Stew. Garlic – It offers a gentle spice and adds flavour. Onion – I've used a red onion, but a white onion could be used instead. Chickpeas – A great source of plant-based protein and adds some texture.
The aquafaba can add a creamy texture and silky richness to your soup without the need for cheese or heavy cream. Sure, you can always buy your veggie burgers frozen, but they're so, so much better when you make them from scratch.
Chickpea Nutrition. One serving, or one cup, has: About 269 calories. About 4 grams of fat.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
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