Directions:
- Place chickpeas in a bowl, cover by 2 with hot water. Cover and soak 12 hours. Drain, discarding liquid.
- Combine soaked peas, carrot, celery, parsley, bay leaves, cinnamon stick and the water in a pot.
- Bring to a boil, reduce heat and simmer, covered, 1 1/2 hours, until tender.
- Drain, reserving cooking liquid and chickpeas separately. Discard vegetables and aromatics.
- Heat 1/4 cup water in a deep skillet.
- Addd onion slices and cook slowly until browned, about 12-15 minutes. Add water if necessary to prevent burning.
- Add garlic, cook 2 minutes further.
- Stir in chickpeas and white wine, cook 5 minutes, stirring gently.
- Pour in the reserved cooking liquid, add tomato paste, paprika and curry powder.
- Bring to a boil.
- Reduce the heat and simmer covered for 10 minutes.
- Uncover pot, and cook 10 minutes longer.
- Serve hot over beds of brown rice, couscous or baby spinach.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.84 Kcal (879 kJ) | ||
| Calories from fat | 17.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.98g | 3% | |
|---|---|---|---|
| Sodium | 90.36mg | 4% | |
| Potassium | 781.14mg | 17% | |
| Total Carbs | 41.1g | 14% | |
| Sugars | 17.83g | 71% | |
| Dietary Fiber | 7.62g | 30% | |
| Protein | 8.94g | 18% | |
| Vitamin C | 19.7mg | 33% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2.1mg | 12% | |
| Calcium | 123.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 39.51 Kcal (165 kJ) | ||
| Calories from fat | 3.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.37g | 3% | |
|---|---|---|---|
| Sodium | 17.01mg | 4% | |
| Potassium | 147.07mg | 17% | |
| Total Carbs | 7.74g | 14% | |
| Sugars | 3.36g | 71% | |
| Dietary Fiber | 1.44g | 30% | |
| Protein | 1.68g | 18% | |
| Vitamin C | 3.7mg | 33% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.4mg | 12% | |
| Calcium | 23.2mg | 12% | |
* 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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