Directions:
- First check the chick peas and remove any stones, then soak the chick peas overnight.
- Next day, drain and rinse.
- Put the chick peas in a saucepan, cover with water to about 1 inch above them, bring to a boil and skim with a slotted spoon until the water is clear.
- Add the olive oil, onion, half of the parsley and the peppercorns.
- Simmer for about 90 minutes or until the chick peas are very soft.
- Add salt, the lemon juice, the rest of the parsley, stir and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 488.61 Kcal (2046 kJ) | ||
| Calories from fat | 180.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.09g | 31% | |
|---|---|---|---|
| Sodium | 65.61mg | 3% | |
| Potassium | 922.94mg | 20% | |
| Total Carbs | 57.79g | 19% | |
| Sugars | 12.58g | 50% | |
| Dietary Fiber | 11.78g | 47% | |
| Protein | 20g | 40% | |
| Vitamin C | 39.2mg | 65% | |
| Iron | 5.4mg | 30% | |
| Calcium | 79.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 246.72 Kcal (1033 kJ) | ||
| Calories from fat | 91.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.15g | 31% | |
|---|---|---|---|
| Sodium | 33.13mg | 3% | |
| Potassium | 466.04mg | 20% | |
| Total Carbs | 29.18g | 19% | |
| Sugars | 6.35g | 50% | |
| Dietary Fiber | 5.95g | 47% | |
| Protein | 10.1g | 40% | |
| Vitamin C | 19.8mg | 65% | |
| Iron | 2.7mg | 30% | |
| Calcium | 40mg | 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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