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150 minutes
Prep: 30 minutes
Cook: 120 minutes
290 calories per serving view nutrition facts
4 servings
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| 1 | cup | chickpeas (garbanzo beans) | dried, soaked |
| 1 1/2 | cup | onion | red, finely diced |
| 6 | tablespoons | olive oil | |
| 4 | each | garlic | cloves, crushed |
| 1 | each | jalapeno pepper | red, minced |
| 3 | tablespoons | herbs | chopped |
| 1 | tablespoon | cilantro leaves | |
| 2 | tablespoons | lemon juice | |
| 1 1/2 | tablespoon | cumin | seeds, coarsely crushed |
| 1 | x | salt | to taste |
| 1 | x | black pepper | freshly ground, to taste |
Drain soaked chickpeas and cook, covered, in water to cover until tender, about 2 hours or a little longer. Plunge them into cold water, then rub them between fingers to remove the skins.
For the vinaigrette, whisk olive oil with garlic, jalapeno, herbs, vinegar or lemon juice, salt, and pepper. Pour over the salad and mix thoroughly. Taste and adjust seasoning with salt and vinegar, let stand 30 minutes or longer.
Add cilantro leaves as garnish. Serve at room temperature.
| % Daily Value* | |
| Total Fat 21.0g | 32% |
| Saturated Fat 3.0g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 188mg | 8% |
| Total Carbohydrate 24.0g | 8% |
| Dietary Fiber 4.0g | 16% |
| Sugars 3.0g | |
| Protein 5.0g | 9% |
| Vitamin A | 1% | Vitamin C | 22% | |
| Calcium | 7% | Iron | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Once a year when I was a boy, my parents and I would visit my paternal grandparents at their farm in Virginia. Tucked away in the Blue Ridge Mountains in...
Looks like a normal pecan pie on the top- great as a gift.
A delightful gourmet recipe brought to you by Real Food Direct
