Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1 cup dried chickpeas, washed and soaked overnight in 8 cups water
- 1/2 cup black olives, chopped
- 1/4 cup scallions, finely chopped
- 2 tablespoons finely chopped fresh coriander leaves (cilantro)
- 1 clove garlic, crushed
- salt to taste
- 1/2 teaspoon paprika
- 1/8 teaspoon chili powder
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
Directions
1) Place the chickpeas with their water in a saucepan, and bring to a boil, then cook over medium heat for about 2-1/2 hours, or until the chickpeas are tender.
2) Drain; then place the chickpeas in a salad bowl and allow to cool. (Or, substitute half a 19 oz. can of chickpeas, drained.) Add the remaining ingredients and mix thoroughly.
3) Serve immediately.
Category:Arabian Recipes
Category:Arabian Appetizers