Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| 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
- 2 cup cooked chickpeas drained well and blotted dry
- 1/2 tsp salt (if you used canned beans reduce or eliminate the salt)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
Directions
Preheat oven to 400 degrees F
Toss the chickpeas with seasonings and spread on a nonstick baking sheet and bake for 30-40 (or 1 hour) minutes or until golden brown and crisp.
Makes about 1 1/4 cups
NOTES : Chickpea snacks always receive rave reviews, and I trust Raichlen's recipes, so this would be a good one to try. You can used canned chickpeas.
Category:Tunisian Recipes
Category:Tunisian Snacks