Revithia (chickpea soup)

Revithia (chickpea soup)

2.7 23 beoordelingen

Voorbereiding 5min

Totaal 24u. 40min

6 portions

Ingrediënten

brown onion (approx. 150 g), cut into halves
1
olive oil
50 g
dried chickpeas soaked overnight, rinsed and drained
250 g
water
1350 g
salt
2 tsp
chilled water
250 g
plain flour
30 g
lemon juice (approx. ½ lemon)
20 g
fresh flat-leaf parsley leaves only
2 sprig

Moeilijkheidsgraad

gemakkelijk

Voeding per 1 portion

Natrium 820.6 mg

Eiwitten 11.8 g

Calorieën 1054.3 kJ / 251 kcal

Vetten 9.3 g

Vezels 4.5 g

Verzadigd vet 1.3 g

Koolhydraten 27.2 g

Bevalt het je?

Dit recept en meer dan 100 000 andere wachten op jou!

Registreer je voor onze 30 dagen gratis proefperiode en ontdek de wereld van Cookidoo®. Zonder verplichtingen.

Gratis aanmelden Meer informatie

Ook te zien in

Postcards from Greece 14 recepten
Australië en Nieuw-Zeeland

Misschien vind je dit ook leuk...

Polenta with mediterranean vegetables

Polenta with mediterranean vegetables

1 Std. 35 Min

Cacao cinnamon eggnog

Cacao cinnamon eggnog

25 Min

Cucumber soup with prawn skewers

Cucumber soup with prawn skewers

Keine Bewertungen

Yoghurt soup with chickpeas and garlic chilli oil

Yoghurt soup with chickpeas and garlic chilli oil

50 Min

Fennel, asparagus and camembert salad

Fennel, asparagus and camembert salad

30 Min

Asparagus and pipis (clams) risotto

Asparagus and pipis (clams) risotto

1 Std. 30 Min

Coconut and cinnamon teff porridge

Coconut and cinnamon teff porridge

30 Min

Vienna sausages with split pea soup

Vienna sausages with split pea soup

1 Std. 10 Min

Autumn vegetable gratin

Autumn vegetable gratin

50 Min

Eggplant with burghul

Eggplant with burghul

55 Min

Porcini pepperleaf paté (Andrew Fielke)

Porcini pepperleaf paté (Andrew Fielke)

2 Std. 50 Min

Avgolemono (chicken soup with egg and lemon)

Avgolemono (chicken soup with egg and lemon)

1 Std. 15 Min