Eat For Eight Bucks: Chickpea Soup And Carrot Salad

Name: Eat For Eight Bucks: Chickpea Soup And Carrot Salad
Prep time: 2 h 36 min
Cook time: 2 h 36 min
Total time: 2 h 36 min
Yield: 2
Cuisine: Global
Ingredients: 1 pinch Pinch freshly ground black pepper; 1 carrot, diced; 2 stalks celery, diced; 473 milliliters chickpeas, soaked (overnight or quick-soak method); 1 dried red chili pepper, crushed (or a big pinch of chili flakes); 4 Tbsps extra virgin olive oil; 2 garlic cloves, crushed; 1 Tbsp ground cumin; 2 Tbsps lemon juice; 6 lemon wedges and chopped fresh cilantro to garnish (or a sprinkling of roasted cumin and sesame seeds); 2 onions, diced; 1 teaspoon salt; 1 liters About vegetable stock (made with bouillon powder, if you wish) or water

Eat This recipe covers 40% of your daily requirements of vitamins and minerals. If you have pepper, carrot, chickpeas, and a few other ingredients on hand, you can make it. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes about 2 hours and 36 minutes. Autumn will be even more special with this recipe.