Fresh Tomato, Chickpea & Rosemary Soup
| August 17, 2014 |
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| Servings | Calories Per Serving | Effort |
| 4 | 110kcal | Medium |
Ingredients
- 8 spring onions sliced
- 2 cloves garlic
- 1 tbsp butter
- 2 tbsp rosemary chopped
- 4 tomatoes peeled and diced
- 1 cups chickpeas drained
- salt and pepper
Preferences
| No. of Servings: | soups |
| Units: |
Instructions
- Heat the butter in a large saucepan. Add the spring onion and garlic and fry until softened.
- Add the tomatoes and rosemary and stir-fry for 5 minutes over medium heat.
- Add stock, chickpeas and seasoning to the tomato mixture.
- Bring to the boil, reduce heat and simmer for 20 minutes.
- Garnish with fresh rosemary.
Nutrition Facts
Fresh Tomato, Chickpea & Rosemary Soup
Amount Per Serving
Calories 110
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 2g
10%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 8mg
3%
Sodium 22mg
1%
Potassium 332mg
9%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
12%
Sugars 4g
Protein 4g
8%
Vitamin A
4%
Vitamin C
32%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2000 calorie diet.
