Soak the chickpeas for 24 hours, changing the water twice. Simmer for 30 minutes and then replace the water with hot water. Cook for 20 minutes, and change the water again. Keep the water level 5 cms above the chickpeas Add the rosemary, salt, pepper, and oil. Simmer until the chickpeas are tender. Add lemon juice to taste before serving Posted by Kaz Glover in Intercook
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 2|
|Calories from Fat: 163 (32%)|
|Amt Per Serving||% DV|
|Total Fat 18.1g||24 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 0mg||0 %|
|Sodium 107.4mg||4 %|
|Potassium 979.7mg||26 %|
|Total Carbohydrate 67.8g||20 %|
|Dietary Fiber 19.2g||77 %|
|Sugars, other 48.5g|
|Protein 21.3g||30 %|
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Calories per serving: 505
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