Savory chickpeas
From Philosophical Vegan Wiki
Difficulty: 1/5
Preparation and cooking time: 20 minutes
Servings: 1
| Nutrition facts per serving | |||||
| CALORIES PER SERVING (kcal): 756 (calories in whole recipe: 756) | |||||
| Proteins | 66% | 37.5g | Protein: lysine | 120% | 2.4g |
| Protein: methionine | 53% | 0.5g | |||
| Protein: isoleucine | 87% | 1.5g | |||
| Carbohydrates | 89% | 116.8g | Fibers | 88% | 33.7g |
| Net carbs | n/a | 83.1g | |||
| Sugars | n/a | 19.9g | |||
| Fats | 28% | 18.5g | Omega-3 | 13% | 0.2g |
| Omega-6 | 25% | 4.3g | |||
| Saturated fats | n/a | 1.7g | |||
| Vitamin B1 | 214% | 2.6mg | Vitamin B2 | 194% | 2.5mg |
| Vitamin B3 | 94% | 15.1mg | Vitamin B5 | 30% | 1.5mg |
| Vitamin B6 | 240% | 3.1mg | Folate | 73% | 295.8μg |
| Vitamin A | 9% | 89.3μg | Vitamin C | 1% | 1.1mg |
| Vitamin E | 20% | 3.1mg | Vitamin K | 18% | 21.9μg |
| Vitamin B12 | / | / | Vitamin D | / | / |
| Calcium | 23% | 239.3mg | Copper | 142% | 1.3mg |
| Iron | 80% | 6.4mg | Magnesium | 35% | 142.3mg |
| Manganese | 183% | 4.2mg | Phosphorus | 69% | 489.8mg |
| Potassium | 17% | 842.9mg | Selenium | 40% | 22.2μg |
| Zinc | 38% | 4.2mg | Sodium to taste | ||
Ingredients:
- 2 cans chickpeas
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tsp paprika
- 1 tsp olive oil
- 1 1/2 tsp nutritional yeast
- Black pepper
- Salt to taste
Instructions:
- Open the cans of chickpeas, and pour out only about 1/3 of the brine, pouring the rest of the brine and the chickpeas in a medium-sized pot.
- Put the pot on the stove and turn the stove on high heat. Add the rest of the ingredients, except for the olive oil and the nutritional yeast.
- Stir occasionally while the brine boils, for the chickpeas not to stick to the pot. Boil until the brine has reduced completely, and only a thick red-ish paste remains covering the chickpeas - this should take about 15 minutes.
- Turn off the heat, and stir in the olive oil and the nutritional yeast. Adjust for salt.
