Chickpeas appetizer eaten often during Ramadan at Iftar.
Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- ½ teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon lemon pepper
- 2 tomatoes, chopped
- 2 (15 ounce) cans garbanzo beans, drained
- 1 tablespoon lemon juice
- 1 onion, chopped
Directions
Step 1
In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
Step 2
Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
Step 3
Add in lemon juice and mix well; add onions and stir until they become soft.
Step 4
Remove from heat and place into a serving bowl; serve immediately.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 205 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat1g | 5% |
Sodium622mg | 27% |
Total Carbohydrate30g | 11% |
Dietary Fiber6g | 22% |
Total Sugars3g | |
Protein6g | |
Vitamin C14mg | 72% |
Calcium52mg | 4% |
Iron2mg | 12% |
Potassium381mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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