Directions:
- Heat the olive oil and add the chopped onions. Cover and cook until softened, but not coloured.
- Add the peppers, chickpeas, tomatoes, olives, chopped coriander stalks, lemons, white wine, stock and the spices. Simmer for 20 minutes, until everything has cooked down and thickened.
- While the chickpeas are cooking, pound the chillies and garlic with the olive oil and lemon juice to make a slack paste.
- Stir the coriander leaves and chilli paste into the warm chick pea mixture and serve with flat breads.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 555.69 Kcal (2327 kJ) | ||
| Calories from fat | 295.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.83g | 51% | |
|---|---|---|---|
| Sodium | 8256.7mg | 344% | |
| Potassium | 378.66mg | 8% | |
| Total Carbs | 51.58g | 17% | |
| Sugars | 6.31g | 25% | |
| Dietary Fiber | 4.44g | 18% | |
| Protein | 2.59g | 5% | |
| Vitamin C | 133.2mg | 222% | |
| Iron | 1.2mg | 6% | |
| Calcium | 54.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 186.62 Kcal (781 kJ) | ||
| Calories from fat | 99.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.03g | 51% | |
|---|---|---|---|
| Sodium | 2772.86mg | 344% | |
| Potassium | 127.17mg | 8% | |
| Total Carbs | 17.32g | 17% | |
| Sugars | 2.12g | 25% | |
| Dietary Fiber | 1.49g | 18% | |
| Protein | 0.87g | 5% | |
| Vitamin C | 44.7mg | 222% | |
| Iron | 0.4mg | 6% | |
| Calcium | 18.4mg | 5% | |
* 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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