Vegetarian

Halibut and chickpea soup takes 15 minutes to prepare.

Halibut and chickpea soup takes 15 minutes to cook.

Halibut and chickpea soup makes 6 servings.

The ingredients for Halibut and chickpea soup are:

Ingredients:
Olive Oil, 1 1tsp (remove)
Onions, raw, .75 cup, chopped (remove)
*Fennel seed, 1 tbsp (remove)
Rosemary, 1 tbsp (remove)
Red Ripe Tomatoes, 4 medium whole (2-3/5" dia) (remove)
Chickpeas (garbanzo beans), 2 cup (remove)
Chicken Broth, 6 cup (8 fl oz) (remove)
Halibut (fish), 16 oz (remove)
Salt, 1 tsp (remove)
Pepper, black, 1 tbsp (remove)
Parsley, .50 cup (remove)

Here is how you make Halibut and chickpea soup:

Saute onion in olive oil over medium heat for 3 to 4 min. Add fennel seeds, rosemary, tomatoes, chickpeas,and broth. bring to a boil.Meanwhile cut fish into 1 inch chunks and add to boiling broth. Reduce heat and simmer for about 3 min. Season with salt and pepper. Sprinkle with parsley.Number of Servings: 6Recipe submitted by SparkPeople user JEN1239.

The nutritional information for Halibut and chickpea soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 250.7

• Total Fat: 4.9 g
• Cholesterol: 36.0 mg
• Sodium: 1,651.1 mg
• Total Carbs: 26.2 g
• Dietary Fiber: 5.7 g
• Protein: 26.5 g

The dietary needs meet for Halibut and chickpea soup is Gluten Free