Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bean | 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 clove garlic, whole
- 1 tspn rosemary
- 2 tomatoes, chopped
- 4 cups dried garbanzo beans
- 4 cans chickpeas, rinsed and drained (aprox. 15 oz.)
- aprox. 4 cups water or chicken stock
- 2 tbls baking soda
- 2-3 onions, chopped
- 1 cup olive oil
- salt & freshly ground black pepper
- lemon slices (for garnish)
- =
Directions
Soak the beans overnight in warm water.
Strain and dust with baking soda.
Let stand for 15 minutes.
Rinse with hot water and rub a few at a time between your fingers to remove the skins (throw away the skins).
Place into a strainer and rinse thoroughly for several minutes.
Put into a large pot along with enough water or chicken stock to cover and bring to a boil.
Skim off the foam as it rises.
Add the onions, oil, salt and pepper.
Simmer covered until the beans split for about 90 min. to 2 hours.
Serve hot with lemon slices.
Cook Time: aprox. 2 hours and 15 minutes