Directions:
- Soak chick peas over night in cold water. Boil in clean water til cooked (approx 45 mins) drain, allow to cool and remove skin by pinching them between fingers.
- Remove stalks, white bit aqnd seeds from capsicums and chillies.
- HYeat oil in a large tagine, add the garlic, tumeric, caynne pepper, salt and pepper and stir.
- Add chicken stirring for 15 minutes tileven golden brown.
- Add chick peas, peppers and water.
- Cover and bring to the boil, lower heat and cook 45 minutes.
- Uncover and simmer approx 10 m;inutes or until sauce is thick and creamy.
- Serve very hot in the tangine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 934.14 Kcal (3911 kJ) | ||
| Calories from fat | 288.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.05g | 49% | |
|---|---|---|---|
| Cholesterol | 482.3mg | 161% | |
| Sodium | 1107.32mg | 46% | |
| Potassium | 1839.47mg | 39% | |
| Total Carbs | 40.04g | 13% | |
| Sugars | 6.94g | 28% | |
| Dietary Fiber | 10.88g | 44% | |
| Protein | 112.91g | 226% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 9.3mg | 52% | |
| Calcium | 135mg | 13% | |
| Amount Per 100 g | |||
| Calories | 140.38 Kcal (588 kJ) | ||
| Calories from fat | 43.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.82g | 49% | |
|---|---|---|---|
| Cholesterol | 72.48mg | 161% | |
| Sodium | 166.41mg | 46% | |
| Potassium | 276.44mg | 39% | |
| Total Carbs | 6.02g | 13% | |
| Sugars | 1.04g | 28% | |
| Dietary Fiber | 1.63g | 44% | |
| Protein | 16.97g | 226% | |
| Vitamin C | 0.6mg | 7% | |
| Iron | 1.4mg | 52% | |
| Calcium | 20.3mg | 13% | |
* 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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