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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a soup pot combine the chickpeas and water and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour. | 2. While the beans are cooking, heat the oil in a skillet and sauté the onions, garlic, and hot pepper (we use a small straight pickled hot pepper from a jar) until they barely take on color; very slightly browned. | 3. Add the mixture and the remainder of the ingredients to the soup pot and simmer 1 hour or until the chickpeas are soft. You don't want a "bite" to the chickpeas but firm and creamy. | 4. NB: The preparation time does not include soaking the chickpeas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garbanzo bean	1	cup	soaked dried	756.0	125.9	40.94	12.08
water	8	cups		0.0	0.0	0.0	0.0
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	2	cups	chopped	128.0	29.888	3.52	0.32
tomato	2		peeled diced	124.1379	27.5262	6.4768	1.0795
garlic clove	8		minced	35.76	7.9344	1.5264	0.12
hot pepper	1		chopped	-	-	-	-
coriander	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
flat leaf parsley	1/2	cup	chopped	-	-	-	-
salt	2	teaspoons		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
lemon	1		juiced	1.1183	0.3508	0.0178	0.0122
paprika	1	teaspoon	sweet	6.486000000000001	1.2418	0.3252	0.2965
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975

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