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Baked Chickpeas
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Cajun & Creole
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Chickpeas

Date Added: January 14, 2014

Ingredients:

1 Pound Chickpea
2 Tablespoons Dried Oregano divided
1 Cup Olive Oil
3 Onions slicedMedium
1 Unit Fresh Chili Pepper finely chopped
4 Unit Cloves Of Garlic minced
1 Unit Sea Salt a sprinkle
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Directions:

1. Drain chickpeas and place in a pot.

2. Cover with cold water and bring to a boil. Skim surface, reduce heat and sprinkle with 1 tablespoon of oregano.

3. Simmer for 1 hour. Strain the chickpeas, reserving the liquid.

4. Preheat oven to 300 degrees. Heat oil in a skillet over medium heat and saute onions and pepper until soft, about 5 minutes.

5. Remove from heat and add garlic, remaining oregano and chickpeas.

6. Mix well, season with salt and transfer to an earthenware or glass oven-proof casserole with a cover.

7. Add about 2 cups of reserved liquid, mix well, cover and bake for 1 to 1-1/2 hours, or until chickpeas are tender.

8. Add a little more liquid during cooking, if needed.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Garlic, Hot Pepper, Onion, Olive Oil allergies.
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