| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | 19-ounce chick-peas | |
| rinsed and drained about | ||
| cups | ||
| 2 | T | Plus 2 teaspoons olive oil |
| preferable extra-virgin | ||
| 2 | Cinnamon sticks, halved | |
| 2 | t | Fresh lemon juice, or to |
| taste | ||
| 1/4 | c | Fresh coriander |
INSTRUCTIONS
2 1998 Can be prepared in 45 minutes or less. Dry chick-peas completely between layers of paper towels. In a deep 12-inch heavy skillet (preferably non-stick) heat 3 tablespoons oil with cinnamon sticks over moderately high heat until cinnamon is fragrant and sauté chick-peas, shaking skillet, until browned and crisp, about 10 minutes. Transfer chick-peas to a bowl and toss with remaining 2 teaspoons oil, lemon juice, coriander, and salt and pepper to taste. Serve chick-peas warm or at room temperature. Serves 2. Gourmet September 1994 Posted to recipelu-digest by Sandy <[email protected]> on Mar 05,
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Nutrition (calculated from recipe ingredients)
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Calories: 637
Calories From Fat: 431
Total Fat: 50g
Cholesterol: 0mg
Sodium: 46.2mg
Potassium: 1663.3mg
Carbohydrates: 75.6g
Fiber: 56.7g
Sugar: <1g
Protein: 16.2g