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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak chick peas over night in cold water. Boil in clean water til cooked (approx 45 mins) drain, allow to cool and remove skin by pinching them between fingers. | 2. Remove stalks, white bit aqnd seeds from capsicums and chillies. | 3. HYeat oil in a large tagine, add the garlic, tumeric, caynne pepper, salt and pepper and stir. | 4. Add chicken stirring for 15 minutes tileven golden brown. | 5. Add chick peas, peppers and water. | 6. Cover and bring to the boil, lower heat and cook 45 minutes. | 7. Uncover and simmer approx 10 m;inutes or until sauce is thick and creamy. | 8. Serve very hot in the tangine. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garbanzo bean	250	g	dried	945.0	157.375	51.175	15.1
chicken leg	8			7761.0843	6.1653	593.6867	578.4546
red capsicum	2			-	-	-	-
chilies	4			388.6057	96.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	6			-	-	-	-
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
salt	1	teaspoon		-	-	-	-
white pepper	1/2	teaspoon		3.552	0.8233	0.1248	0.0254
water	1	cup		0.0	0.0	0.0	0.0

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