Try this Cumin-Spiced Chickpeas and Carrots on Couscous recipe, or contribute your own.
Suggest a better description1. Combine the first 4 ingredients, stirring with a whisk.
2. Dry chickpeas thoroughly in a single layer on paper towels. Heat 2 tablespoons oil in a large skillet over high heat, and swirl to coat. Add chickpeas to pan, and stir-fry for 3 minutes or until lightly browned. Remove chickpeas from pan with a slotted spoon; wipe pan clean with a paper towel. Add the remaining 1 tablespoon oil to pan, and swirl to coat. Add bell pepper, carrots, and jalapeno to pan, and stir-fry for 2 minutes or until vegetables are slightly tender. Add cumin seeds and the next 5 ingredients (through garlic) to pan, stir fry for 30 seconds. Add reserved broth mixture and chickpeas. Bring to a boil, and remove from heat. Serve over couscous, and top with cilantro. Serve with lemon wedges, if desired.
Serving size: 1 cup couscous, about 3/4 cup chickpea mixture, and 2 tablespoons cilantro
Cals: 420; Fat: 12.8g; Protein: 12.7g; Carb: 64.5g
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Serving Size: 1 Serving (558g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1129 | ||
Calories from Fat: 221 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.6g | 33 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 9.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 202.1mg | 7 % | |
Potassium 2435.3mg | 64 % | |
Total Carbohydrate 185.3g | 55 % | |
Dietary Fiber 44.7g | 179 % | |
Sugars, other 140.6g | ||
Protein 50.6g | 72 % | |
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: 1129
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