Try this Baked Chick Peas recipe, or contribute your own.
Suggest a better descriptionSoak chick peas over-night or in boiling water for one hour. Boil them gently until just tender, or cook under pressure for about 20 minutes. Skin and quarter the tomatoes, peel and chop the onions and pepper and crush the garlic. Spray oil into pan and fry all the vegetables in it. Add the herbs and finally the cooked, drained chick peas. Season and cook in an oven proof dish, covered at 325F, gas 3 for an hour. Adapted from "Healthy eating for a new age" by Joyce DSilva Posted to fatfree digest by "andy&shell"
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Serving Size: 1 Serving (2543g) | ||
Recipe Makes: 1 | ||
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Calories: 847 | ||
Calories from Fat: 92 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 284.9mg | 10 % | |
Potassium 5898.6mg | 155 % | |
Total Carbohydrate 167.5g | 49 % | |
Dietary Fiber 46.7g | 187 % | |
Sugars, other 120.7g | ||
Protein 41.2g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 847
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