Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
583
Calories
13g
Protein
47g
Fat
35g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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 cup cooked or canned chickpeas
- 2 tbsp lemon juice
- quarter cup olive oil
- 4 tbsp Butter
- 1 tspn ground cumin (optional)
- 1 tspn ground cinnamon (optional)
- 1/2 cup fried pine nuts
- 2 cloves of garlic, crushed, with a dash of salt
- =
Directions
1
Drain warm chickpeas.
2
Put in a bowl. Mix with garlic, lemon juice, ½ tspn of cumin, cinnamon and melted butter.
3
Garnish with pine nuts and ½ tspn of cumin and olive oil.
4
Serve with tomatoes and green onions.
Recipe sourced from
fandom