Ingredients:
1 ½ CUPS OF DRIED CHICKPEAS
soaked overnight in lots of water (or 2 cans)
1 LARGE RED ONION
sliced into thin strips
4 CLOVES OF GARLIC
finely chopped
1 TSP GROUND CUMIN
1-2 TSP PAPRIKA
to taste
CHILI POWDER (OPTIONAL)
1 TBSP OLIVE OILJUICE OF 1 LARGE LEMONSMALL BUNCH OF PARSLEY
chopped
SMALL BUNCH OF CILANTRO
chopped
TO PREPARE:
Cook the beans in water for 45 mins or until tender but not mushy.
Drain and remove loose skins.
If using canned, rinse them well.
Sauté onion and garlic in the olive oil on low heat, until they are slightly brown.
Add spices and stir well.
Add drained beans and stir just until they are coated with the spices.
Taste for flavor and add salt or more lemon juice if needed.
Add chopped cilantro and parsley.
MAKES SIX 3/4 CUPS PER SERVING
200 calories per serving