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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a fry pan. | 2. Ruff chop the onions and garlic and add to the oil. | 3. If using the green pepper, dice it and add it too. | 4. Add the hot pepper and give everything a good toss. | 5. Keep the heat low and cook it all slow. | 6. Stir occasionally and press down on the pepper into the oil but do not break it up. | 7. Continue to cook until golden (ok, caramelized). | 8. Remove from heat. | 9. Drain and rinse the Chick Peas. | 10. Dump them into a blender. | 11. Remove the hot pepper from the oil. | 12. Dump the rest into the blender. | 13. Add 6 or 7 cranks of black pepper. | 14. Purée. | 15. Slowly add water until you get a preferred consistency. | 16. Stop and taste, add salt carefully to taste. | 17. If it is not spicy enough, add back pieces of the hot pepper and blend some more. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea	1	can		1133.4333	188.7556	61.3793	18.1109
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	1			44.0	10.274000000000001	1.21	0.11
garlic	4 -6	cloves		0.0	0.0	0.0	0.0
green pepper	1/2			14.9	3.4568	0.6407	0.1267
hot pepper	1 -2			-	-	-	-
kosher salt				-	-	-	-
black pepper			cracked	-	-	-	-

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