Oh My Veggies · by Nicole
Kibbet il roheb (Good Friday Soup)
NUTRITION · PER SERVING—
CAL 44%·PRO 65%
CARBS 155G70% OF CAL
29G FIBER0G ADDED21G INTRINSIC105G OTHER21G TOTAL SUGAR
FAT 20G20% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Middle Eastern soup built on chickpeas and white beans with pumpkin, silverbeet, and warm spices like cumin and chili. It's served with bulgur for substance and finished with fresh mint and lemon. A filling vegetarian main for lunch or dinner.
mainmiddle easternsoupbeans🍲 stockpot⚡ microwavedairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tin chickpeas (400g, drained & rinsed)
- 1 can cannellini beans (400g, drained & rinsed)
- 3 liters vegetable stock
- 1/4 cup olive oil
- 3 onions (peeled & coarsely chopped)
- 1 bunch silverbeet (coarsely chopped)
- 2 cloves garlic (minced)
- wedge of lemon (to serve)
- 265 grams burghul
- 2 onions (peeled and finely chopped)
- 1 tsp cumin
- 1 tsp freshly ground black pepper
- 500 g butternut pumpkin (peeled and diced)
- 1 tablespoon mint (chopped)
- pinch chilli powder
- 110 g plain flour
At a glance
PER SERVING
CAL 44%·PRO 65%
CARBS 155G70% OF CAL
29G FIBER0G ADDED21G INTRINSIC105G OTHER21G TOTAL SUGAR
FAT 20G20% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 2630mg
- Total sugar
- 21g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1790mg
- Calcium
- 287mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 2630MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.