Line a skillet with a thin layer of broth and saute garlic and red pepper over high heat until garlic is golden , red pepper is soft, and liquid is evaporated or mostly evaporated. Add olives and continue to cook, adding more broth if necessary, until olives are fragrant about 20-30 seconds. Add raisins and continue to cook until they soften up a bit about 1 min. Stir in chickpeas, then add a few dashes of smoked paprika. Stir in parsley, and taste adding more paprika if desired. Serve warm or cold over a bed of baby spinach or couscous.
Use as salad?
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|Serving Size: 1 Serving (127g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 23 (21%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 166mg||6 %|
|Potassium 454.4mg||12 %|
|Total Carbohydrate 22.1g||7 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 18.1g|
|Protein 2.9g||4 %|
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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: 111
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