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Ingredients
US|METRIC
2 SERVINGS
- 15 oz. chickpeas (garbanzo beans, drained, only 1/2 cup goes into the soup; you’ll roast the rest)
- 3 Tbsp. extra virgin olive oil (divided)
- 1 1/2 lb. tomatoes (fresh ripe , cored and diced large, I usually use an heirloom mix but other types work just fine too)
- 1 cucumber (medium, peeled and diced large)
- 1 shallot (small, approx. 1 ounce, peeled and roughly minced)
- 2 cloves garlic (peeled and minced)
- 3 Tbsp. lemon juice (freshly squeezed)
- 2 Tbsp. Tahini
- 1 tsp. ground cumin
- 1/4 tsp. smoked paprika
- 1/4 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- smoked paprika
- cucumber
- diced tomato
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium780mg33% |
| Potassium1600mg46% |
| Protein18g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate73g24% |
| Dietary Fiber14g56% |
| Sugars13g |
| Vitamin A110% |
| Vitamin C110% |
| Calcium20% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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