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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Libyan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the chickpeas overnight in cold water. Add the bay leaf and 2 teaspoons of salt, cover and cook over a medium flame until the chickpeas are tender (about 1 1/2 hours), adding more water if necessary. Drain well. | 2. In a small mixing bowl put the egg yolks and into this, beat the oil and vinegar with a wire whisk. Stir in the onion, garlic, 2 tablespoons of the parsley, capers and chickpeas. Refrigerate overnight. | 3. Allow to come to room temperature before serving and just before serving sprinkle over with the remaining parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea	1 1/8	1/8		1275.1124	212.3501	69.0517	20.3748
bay leaf	2			-	-	-	-
hard egg yolk	2		chopped sieved boiled	-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
onion	2	tablespoons	chopped	8.0	1.868	0.22	0.02
garlic clove	3 -4		chopped	-	-	-	-
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
caper	2	tablespoons		3.9560000000000004	0.8411	0.4059	0.1479
salt				-	-	-	-

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