Directions:
- Fry the onions in the oil.
- . Add the chickpeas and water, season with salt and pepper, and cook for 5 minutes.
- In a small bowl, whisk together the lemon juice and flour until well blended and smooth.
- Whisk several tablespoons of the hot liquid from the chickpeas into the lemon-flour mixture until well blended.
- Pour this mixture back into the chickpeas, reduce the heat to low, and simmer until the water is nearly evaporated and the sauce has thickened, 1 to 1-1/4 hours.
- Turn the heat off and let the chickpeas cool in the skillet.
- Serve at room temperature or warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 328.07 Kcal (1374 kJ) | ||
| Calories from fat | 138.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.41g | 24% | |
|---|---|---|---|
| Sodium | 63.28mg | 3% | |
| Potassium | 411.84mg | 9% | |
| Total Carbs | 38.65g | 13% | |
| Sugars | 7.39g | 30% | |
| Dietary Fiber | 10.93g | 44% | |
| Protein | 11.71g | 23% | |
| Vitamin C | 10.3mg | 17% | |
| Iron | 4mg | 22% | |
| Calcium | 81.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 141.6 Kcal (593 kJ) | ||
| Calories from fat | 59.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.65g | 24% | |
|---|---|---|---|
| Sodium | 27.31mg | 3% | |
| Potassium | 177.76mg | 9% | |
| Total Carbs | 16.68g | 13% | |
| Sugars | 3.19g | 30% | |
| Dietary Fiber | 4.72g | 44% | |
| Protein | 5.05g | 23% | |
| Vitamin C | 4.5mg | 17% | |
| Iron | 1.7mg | 22% | |
| Calcium | 35.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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