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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 429
% Daily Value**
Total Fat 24g
Saturated Fat 13g
Unsaturated Fat 3g
Cholesterol 41mg
Sodium 20mg
Total Carbohydrate 42g
Dietary Fiber 12g
Sugars 7g
Protein 14g
Vitamin A  11%Vitamin C  6%
Calcium  9%Iron  28%
Potassium  18%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Date Added: June 11, 2009


1/2 Teaspoon Cumin Seed (fluid measure)
2 Tablespoons Vegetable Oil optional
1 Pound Garbanzo Bean (15 oz)
1 Teaspoon Cilantro Chopped
1/2 Cup Unsalted Butter softened (1/2
2 Tablespoons Curry Powder (generous)
1 Tablespoon Garlic minced
1/2 Teaspoon Ginger or more
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1. Soak, rinse, and cook chick peas.

2. Do not allow beans to get too soft. When tender but still firm, remove from heat and drain well.

3. Pat dry. Preheat oven to 375F Melt butter in medium-sized saucepan over low heat.

4. Add vegetable oil and garlic and allow to sit for 5 minutes, keeping warm.

5. Pour butter into large baking tray with sides.

6. Spread dried chick peas on tray. Bake 15 minutes, turning frequently, or until chick peas are golden.

7. While chick peas are baking, combine spices and herbs.

8. When chick peas are done, remove from oven and sprinkle with herbs and spices and toss to coat.

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Dietary Notes:
This recipe is low-sodium with 19.83mg per serving

This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Butter, Garlic, Cilantro allergies.
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