Chickpea Marsala

Submitted by zoebird

YIELD

1 servings

PREP

25 min

COOK

2 hrs

READY

2 hrs

Ingredients

1 ½

CUPS CHICKPEAS (GARBANZO BEANS)
dried

1

DASH VEGETABLE OIL
or pam *

1

TEASPOON CUMIN SEEDS

1

TEASPOON TURMERIC

1

PINCH ASAFETIDA *

1/2-1

TEASPOON RED PEPPER FLAKES

1

X SALT
to taste *

1

TABLESPOON GINGER
plus 2 tsp, shredded

1

EACH GREEN CHILI PEPPERS
minced *

1

SMALL TOMATOES
chopped

3

TABLESPOONS LEMON JUICE
or lime juice

2

TABLESPOONS CILANTRO

Directions

Wash the chickpeas, and soak overnight.

Drain. [Spray pam in a heated non-stick saucepan.]

Add cumin, turmeric, asafetida, red pepper and salt.

Stir until cumin seeds crackle.

Add chickpeas and cover with water by two inches.

Add 1 tablespoon ginger, the chili, and the tomato.

Bring to a boil. Cover and simmer for 1½ to 2 hours or until the chickpeas are tender.

Remove from the heat and sprinkle with lemon juice, remaining ginger and cilantro.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 507g (17.9 oz)

Amount per Serving

Calories 474 10% of calories from fat

% Daily Value *

Total Fat 5g 8%

Saturated Fat 1g 3%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1087mg 45%

Total Carbohydrate 31g 31%

Dietary Fiber 18g 72%

Sugars g

Protein 39g

Vitamin A 22% • Vitamin C 79%

Calcium 15% • Iron 41%

* based on a 2,000 calorie diet How is this calculated?

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber