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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the chickpeas: Combine the broth, carrots, and onion in a large Dutch oven. Place parsley stems and crushed coriander seeds in a piece of cheesecloth, tie with kitchen twine, and add to the broth. Add the chickpeas and bring to a boil over high heat. Remove from heat and let soak until tender-about 1 hour. Remove and discard the carrots, onion, and spice bag. Drain chickpeas and dry well on paper towels. | 2. Make spice mix: Combine the paprika, salt, and ground coriander in a small bowl and set aside. | 3. Fry the chickpeas: Heat oil in a large saucepan to 375°F In small batches, fry chickpeas until they are golden brown and crisp on the outside-about 5 minutes. Drain chickpeas on paper towels and toss with the spice mixture while still warm. Place chickpeas in a bowl and toss with minced cilantro before serving. Serve warm or room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	2	cans	low sodium	189.1	4.575	26.962	6.343999999999999
carrot	2		peeled	104.96	24.5248	2.3808	0.6144
onion	1		quartered	64.0	14.944	1.76	0.16
parsley stem	1	bunch		-	-	-	-
coriander seed	1	tablespoon	crushed	2.682	0.4949	0.1113	0.1599
garbanzo bean	4	cups	dried	3024.0	503.6	163.76	48.32
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
fine sea salt	2	teaspoons		-	-	-	-
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
vegetable oil	4	cups		7516.64	0.0	0.0	872.0
cilantro	2	teaspoons	minced	0.1533	0.0245	0.0142	0.0035

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