Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First make the vinaigrette so the flavors can combine. | 2. Chop the herbs. I find it easiest to put all the herbs in a pile, pulling the thyme leaves off the woody stems first, and then milling back and forth across the herbs with my knife to get a fine chop quickly. | 3. Mince the garlic and jalapeño. If you're worried about the heat of the pepper, remove the seeds and membranes. | 4. In a bowl, combine the vinegar, garlic, jalapeño, herbs, lemon juice, cumin, salt, pepper and olive oil. Add the oil last. The longer the herbs, garlic and pepper hang out in the vinegar, the better the flavors will meld. | 5. Add the drained and rinsed chickpeas and chopped red onion. Stir to mix well. | 6. Serve at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garbanzo bean	15	ounces	drained rinsed	1607.4162	267.6901	87.0471	25.6846
red onion	1/2	cup	chopped sized	-	-	-	-
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
jalapeno	1	can	minced	39.1304	8.7706	1.2279	0.4993
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156
mint	3	tablespoons	chopped	7.524	1.4381	0.5626	0.1248
tarragon	3	tablespoons	chopped	15.93	2.7119	1.2296	0.391
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
thyme	3	tablespoons		7.272	1.7604	0.4003	0.121
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
cumin seed	1 1/2	teaspoons	crushed	11.8125	1.3936	0.561	0.7015
extra virgin olive oil	6	tablespoons		-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.