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Add a photoServings: 6
Ingredients
- 1 lb Garbanzo beans
- 1/2 c. Unsalted butter
- 2 Tbsp. Vegetable oil
- 1 Tbsp. Garlic, chopped
- 2 Tbsp. Curry pwdr
- 1 tsp Coriander
- 1/2 tsp Cumin
- 1/2 tsp Ginger, or possibly more Salt to taste
Directions
- In response to a recent request for recipes for chick peas, I offer the following. It makes a fine main dish when served with rice, or possibly can serve as a side dish.
- Soak, rinse, and cook chick peas. Don't allow beans to get too soft. When tender but still hard, remove from heat and drain well. Pat dry.
- Preheat oven to 375F. Heat butter in medium-sized saucepan over low heat.
- Add in vegetable oil and garlic and allow to sit for 5 min, keeping hot.
- Pour butter into large baking tray with sides. Spread dry chick peas on tray. Bake 15 min, turning frequently, or possibly till chick peas are golden brown.
- While chick peas are baking, combine spices and herbs. When chick peas are done, remove from oven and sprinkle with herbs and spices and toss to coat.
- Serve hot.
- The cookbook also suggests which other combinations of herbs and spices would work, for example, a combination of chili pwdr, cumin, and cayenne.
- (JEANNE LEIDY)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 6 servings | |
| Calories 461 | |
| Calories from Fat 216 | 47% |
| Total Fat 24.83g | 31% |
| Saturated Fat 10.59g | 42% |
| Trans Fat 0.12g | |
| Cholesterol 41mg | 14% |
| Sodium 22mg | 1% |
| Potassium 711mg | 20% |
| Total Carbs 47.76g | 13% |
| Dietary Fiber 14.0g | 47% |
| Sugars 8.18g | 5% |
| Protein 15.17g | 24% |
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