Photo: Cala
Estimated Nutrition (whole recipe, rough)
238
Calories
6g
Protein
14g
Fat
25g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- =
- 350 gr. chick peas
- salt
- 150 ml olive oil
- 2 medium onions, thinly chopped
- juice of 2 lemons
- 1 cup chopped parsley
- 5 whole peppercorns
- Serves 4 persons!
- =
Directions
1
First check the chick peas and remove any stones, then soak the chick peas overnight. Next day, drain and rinse. Put the chick peas in a saucepan, cover with water to about 2.5 cm above them, bring to the boil and skim with a slotted spoon until the water is clear. Then add the olive oil, onion, half of the parsley and the peppercorns and simmer for about 90 minutes or until the chick peas are very soft. Add salt, the lemon juice, the rest of the parsley, stir and serve. If a pressure cooker is used then cooking time is about 20 minutes.
Recipe sourced from
fandom