Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
390
Calories
10g
Protein
17g
Fat
56g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
| Water | 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 (19-ounces) can chickpeas, rinsed and drained, divided
- 1/3 cup extra-virgin olive oil
- 6 black peppercorns
- 3 whole allspice
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 1/4 teaspoon cinnamon
- 3/4 teaspoon dried oregano
- 1/4 teaspoon sugar
- 1 1/2 teaspoons fresh lemon juice
- 1 small red onion, finely chopped
- 1/2 cup chopped cilantro
- 1/2 cup chopped flat-leaf parsley
- Accompaniment: 1 pound penne, cooked and drained, reserving 1 cup cooking water; lemon wedges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes