Festive Spiced Chickpeas

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* Exported from MasterCook *

 

Festive Spiced Chickpeas

 

Recipe By : Vegetarian Times Magazine, December 2000, page 25

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Side Dishes

Vegetables 30 Minutes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***SPICE MIXTURE***

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon ground coriander

1/8 teaspoon ground cloves

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

***REMAINING INGREDIENTS***

1 1/2 tablespoons olive oil

40 ounces canned chickpeas

(2 20-oz. cans)

drained and rinsed -- (3 cups)

1 tablespoon light brown sugar

2 medium carrots -- grated (1 cup)

1/4 cup finely chopped red onion

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh parsley

 

6 SERVINGS EGG- & DAIRY-FREE

 

Don't be intimidated by this long ingredient list: Much of it is a spice

mix you can put together in a couple of minutes. Canned chickpeas work

fine here, but remember they just need to heat through, not cook; two to

three minutes in the pot is plenty.

 

1. Make spice mixture: In small bowl, mix cumin, paprika, cinnamon,

coriander, cloves, salt and pepper.

 

2. In large skillet, heat oil over medium heat. Add spice mixture and

cook, stir- ring constantly, 15 seconds. Stir in 3 tablespoons

water. Cook briefly, stirring, then stir in chickpeas.

 

3. Cover, reduce heat to medium-low and cook 2 minutes, stirring

once. Stir in brown sugar, then carrots and onion. Cover and cook 1

minute more. Remove from heat and mix in lemon juice.

 

4. Transfer chickpeas to serving bowl, sprinkle with parsley and serve warm.

 

PER SERVING: 193 CALORIES; 6 G PROTEIN; 5 G TOTAL FAT; (1G SAT. FAT) 32 G

CARBOHYDRATE; 0 MG CHOLESTEROL; 368 MG SODIUM; 5 G FIBER

 

 

 

 

 

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