Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
269
Calories
8g
Protein
16g
Fat
25g
Carbs
Counts 5 of 8 ingredients — the other 3 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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
| Bean | 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
- 3/4 teaspoon cumin seeds
- 3/4 teaspoon coriander seeds
- 1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), drained, rinsed, well dried
- 1 tablespoon extra-virgin olive oil
- Pinch of cayenne pepper
- Coarse kosher salt
- Test-kitchen tip: To make sure the chickpeas get crunchy, it’s important to dry them thoroughly. Spreading them out on paper towels works well.
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