Fried Chick Peas
Yield
4 servingsPrep
20 minCook
3 hrsReady
12 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
chickpeas (garbanzo beans)
dried |
|
| 1 | medium |
onions
diced |
|
| 3 | tablespoons |
peanut oil
|
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | teaspoons |
parsley leaves
dried |
|
| 2 | teaspoons |
mint leaves
dried |
*
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
black pepper
ground |
|
| ¼ | teaspoon |
garlic powder
|
|
| ¼ | teaspoon |
turmeric
|
|
| ¼ | teaspoon |
cumin seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
chickpeas (garbanzo beans)
dried |
|
| 1 | medium |
onions
diced |
|
| 45 | ml |
peanut oil
|
|
| 15 | ml |
lemon juice
|
|
| 1E+1 | ml |
parsley leaves
dried |
|
| 1E+1 | ml |
mint leaves
dried |
*
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
black pepper
ground |
|
| 1.3 | ml |
garlic powder
|
|
| 1.3 | ml |
turmeric
|
|
| 1.3 | ml |
cumin seeds
|
|
Directions
1) Soak the chick peas overnight in lots of water. Then bring to a boil, and simmer for 2 to 3 hours.
2) Mix the onions and spices together in a small bowl.
Using a non-stick pan, fry onions in the oil until brown (about 5 to 10 minutes).
3) Thoroughly mix the fried onion, cooked chick peas, lemon juice, parsley, and mint in a medium size bowl.
4) On medium-high heat, fry everything until the chick peas start to soften (about 10 minutes).
Cover, and set the heat on very low for 15 to 20 minutes.
5) Serve hot or cold. Great for picnics!
** Variations **
Add one more diced onion. Use olive, sesame, or safflower oil instead of peanut.
