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Suggest a better description1. Wash and soak chick p[eas overnight in water to cover. The next day, rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and add the chick peas. 2. Remove the froth, then add the onion and olive oil. Simmer until tender, about one to two hours. Add salt at the end and hot water (not cold), if needed to make more stock. 3. Serve hot with lemon juice or vinegar. Makes six servings. Nutritional analysis per serving: 80 calories, 3 grams protein, 2 grams fat, 12 grams carbohydrates. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (98g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 143 | ||
Calories from Fat: 26 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.2mg | 0 % | |
Potassium 339.9mg | 9 % | |
Total Carbohydrate 23.3g | 7 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 16.5g | ||
Protein 7.3g | 10 % | |
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: 143
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