Spiced Chickpeas
A recipe I cannabalized from a few different sources as a side-dish.
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- salt to taste
- 1 tbsp. olive oil
- 3 cloves garlic finely chopped
- 1 onion, finely chopped
- 1/2 tsp. salt plus more to taste
- 1- in. piece fresh ginger peeled and finely shredded or minced
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/4 tsp. turmeric
- 1/4 tsp. red pepper flakes (optional)
- 1 1/2 cups chicken or vegetable broth
- 1 can (15 oz.) chickpeas (garbanzo beans) rinsed and drained
- lemon juice to taste
- 1/3 cup chopped flat-leaf parsley
- Carbohydrate 1.42404343742072 g
- Cholesterol 0 mg
- Fat 6.98564874999273 g
- Fiber 0.627315628423363 g
- Protein 1.11869156246663 g
- Saturated Fat 0.975629624999825 g
- Serving Size 1 1 Serving (110g)
- Sodium 1010.32306249968 mg
- Sugar 0.79672780899736 g
- Trans Fat 0.227113749996797 g
- Calories 71 calories
In a medium pot over medium-high heat, heat the olive oil; add the onion. Stir frequently until the onion is soft, about 3 minutes. Add the garlic and ginger. Cook, stirring, until it's very fragrant, about 1 minute. Add the cumin, coriander, turmeric, and red pepper (if using). Cook, stirring, 30 seconds. Add the broth, increase heat to high, and bring the mixture to a boil. Stir in the chickpeas, cover, and cook until the flavors blend and the chickpeas are heated through. Uncover for about 2 minutes until most of the liquid is absorbed. Add salt and lemon juice to taste. Serve hot, topped with parsley.
