| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Moroccan | Appetizers, Moroccan, Vegetarian | 4 | Servings |
INGREDIENTS
| 4 | c | Chick peas, soaked |
| Salt | ||
| 1 | Spanish onion, grated | |
| 3 | Tomatoes, skinned seeded & | |
| diced | ||
| 6 | Sprigs Italian parsley | |
| chopped | ||
| 4 | Sprigs cilantro, chopped | |
| 1/4 | t | Hot red pepper |
| 1/4 | t | Sweet red pepper |
| 1/4 | t | Cinnamon |
| 1/4 | t | Saffron |
| 1/4 | t | Cumin |
| 1/4 | t | Ginger |
| Black pepper | ||
| 6 | T | Olive oil |
INSTRUCTIONS
Drain chick peas & cook in boiling salted water until tender. Drain. Peel chick peas & combine with onion in a tagine (or shallow casserole). Add tomatoes, herbs, spices, salt & pepper. Mix well. When ready to cook, add olive oil & simmer over a low heat for 15 minutes or until the chick peas are well impregnated with the aromatoc flavours.
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Nutrition (calculated from recipe ingredients)
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Calories: 221
Calories From Fat: 185
Total Fat: 20.9g
Cholesterol: 0mg
Sodium: 427.1mg
Potassium: 411.5mg
Carbohydrates: 8g
Fiber: 3.5g
Sugar: 3.2g
Protein: 3.3g