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Recipe by
Cod and Chickpea Soup is a rich and flavorful first course, perfect for cold winter days. The soaked cod is cooked together with chickpeas and enriched with fresh cherry tomatoes, garlic, onion, and parsley. Everything is cooked in a delicious vegetable broth and seasoned with extra-virgin olive oil, salt, chili pepper, and pepper. Enjoy it with stale bread croutons.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Brown the minced onion and parsley in oil with 2 cloves of garlic (which are then removed)
Step 2 of 3: Add the cod, cut into cubes and well cleaned of any bones, let it brown, and add the halved cherry tomatoes; let it season for a few minutes, add the chickpeas with their cooking water and the broth, and cook for 30 minutes
Step 3 of 3: Serve the soup over croutons
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten and Fish
In gray: not detectedDetected
| Average values | Per serving266 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,542 kJ368 kcal | 579 kJ138 kcal |
| Fat | 4.71 g | 1.77 g |
| of which saturated fatty acids | 0.75 g | 0.28 g |
| Carbohydrates | 31.42 g | 11.8 g |
| of which sugars | 6.12 g | 2.3 g |
| Fibre | 7.93 g | 2.98 g |
| Protein | 48.14 g | 18.08 g |
| Salt | 5.01 g | 1.88 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
