** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Lemon juice or wine vinegar Wash and soak chick p[eas overnight in water to cover.
2. The next day, rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and add the chick peas.
3. Remove the froth, then add the onion and olive oil.
4. Simmer until tender, about one to two hours. Add salt at the end and hot water (not cold), if needed to make more stock.
5. Serve hot with lemon juice or vinegar. Makes six servings.
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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 Onion, Olive Oil allergies.
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