Photo: K8
Mexican Spicy Chickpeas
14 ingredients
Serves 4
openrecipes
Vegetarian simple mexican dish, full of protein and spices served well with fried tortilla's and cheddar cheese
Estimated Nutrition (whole recipe, rough)
358
Calories
11g
Protein
17g
Fat
45g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 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
- 10 oz dried chickpeas ( 1 can 19 oz chickpeas)
- 1 whole onion, peeled left whole
- 1 tbsp oil
- 2 onions, chopped
- 1 garlic clove, crushed
- 1 red pepper, seeded and chopped
- 1/4 teaspoon ground black pepper
- 1/2 tsp turmeric
- 1 small dried hot red, chili, crumbled (optional)
- 1/2 teaspoon dried oregano
- 10 oz skinned and chopped tomatoes
- 2-tbsp tomato paste
- 3 1/2 fluid oz water OR reserved bean liquid (if using dried)
- 2 tbsp chopped fresh coriander
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes