Recipe Details
Title A- Chickpea tomato and bread soup
Author Ottolenghi
Portions 6
Created 16th February 2015 08:31 am
Weight (Per Portion)

One portion of this dish weighs approximately 491.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Onions, raw1 Large
Fennel, bulb, raw1 Bulb/Head
Oil, olive120 Millilitre
Carrots1 Large
Celery3 Unit
Tomato, puree1 Tablespoon
Wine, white, dry250 Millilitre
Tomato, plum, raw400 Gram
Oregano, fresh1 Tablespoon
Parsley, raw2 Tablespoon
Thyme, fresh1 Tablespoon
Bay leaf, dried2 Unit
Stock, vegetable, liquid1 Litre
Chickpeas, dried, raw400 Gram
Basil, fresh1 Cup US
Basil, fresh1 Cup US
Salt, sea1 Pinch
Pepper, black1 Pinch
Sugar, caster2 Teaspoon
Bread, sourdough160 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 539
Protein 38.00%
Other Carbohydrate 30.44%
Sugar 10.73%
Fat Saturated 16.09%
Fat Unsaturated 37.17%
Fiber 41.42%
Sodium 33.06%
Salt 34.67%
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Recipe Method
1. Preheat the oven to 180C/Gas Mark 4. 2. Place the sliced onion and fennel in a large saucepan, add 3 tablespoons of the oil and saut
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