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Suggest a better descriptionSource: My recipe Soak the chick peas overnight in cold water. Drain and cover with fresh water. Let cook until very tender, about an hour, adding salt only when the chickpeas are nearly done. Fill the bottom of a deep serving dish with the bread. Pour over it the smashed garlic with olive oil, then the chickpeas with some of their water. Dilute the cumin and the carbonate of sodium in some of the chickpeas water and add to the rest. Add olive oil on top. Serve hot. It is a delicatesse for a Sunday brunch! Posted to JEWISH-FOOD digest V97 #062 by Daniella De Picciotto
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Serving Size: 1 To 10 serv (60g) | ||
Recipe Makes: 8 To 10 serv | ||
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Calories: 30 | ||
Calories from Fat: 30 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 0.7mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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: 30
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