** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.