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

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 419
% Daily Value**
Total Fat 13g
19%
Saturated Fat 4g
6%
Unsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 317mg
13%
Total Carbohydrate 60g
20%
Dietary Fiber 17g
67%
Sugars 10g
Protein 19g
Vitamin A  5%Vitamin C  17%
Calcium  12%Iron  38%
Potassium  26%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Spicy Chickpeas

Date Added: January 04, 2014

Ingredients:

2 Tablespoons Vegetable Oil optional
1 Onion finely chopped
1 Teaspoon Cilantro or cumin (1/2 t.)
1/2 Teaspoon Ground Cumin Seed * used rounded 1/4t
1/8 Teaspoon Cayenne Pepper scant measure
1/8 Teaspoon Turmeric (for coloring, as far as I can tell)
15 1/2 Ounces Garbanzo Beans canned, rinsed and
1/2 Teaspoon Peppercorns coarsely ground
1/2 Teaspoon Salt plus more for sprinkl ing
1 Teaspoon Fresh Lemon Juice or to taste
2 Tablespoons Fresh Cilantro chopped
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Directions:

1. In a large skillet, heat the oil.

2. Add the onion and cook over moderately high heat, stirring, until lightly browned, about 5 minutes.

3. Add the coriander, cumin, cayenne and turmeric and cook, stirring, about 1 minute.

4. Add the chickpeas peppercorns and salt and cook over moderate heat until warmed through.

5. Remove from the heat and stir in the lemon juice and cilantro.

6. Transfer to a bowl and serve warm or at room temperature.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin C with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Beans, Sulfites, Fructose Malabsorption, Hot Pepper, Cilantro, Onion allergies.
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