Photo: Markus Spiske
Tomatoey Spiced Chickpeas
10 ingredients
Makes 4 (main course) or 6 (side dish) servings
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Estimated Nutrition (whole recipe, rough)
294
Calories
9g
Protein
16g
Fat
31g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup extra-virgin olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground ginger
- Rounded 1/4 teaspoon hot red-pepper flakes
- 1 (1 1/2-inch) piece cinnamon stick
- 1 (28-ounce) can whole tomatoes in juice
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1/2 cup chopped flat-leaf parsley
- 1/4 cup finely chopped mint
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes