Directions:
- Preheat oven to 325 degrees F.
- In a medium covered Dutch oven, combine garlic, cumin, mustard seeds, and chickpeas; season liberally with salt and pepper.
- Cover with blended oil, using enough to just cover, abut 1/2 to 3/4 cup (you may need to add a tablespoon or two more during cooking to keep submerged).
- Cover and bake 45 minutes, stirring once or twice, until chickpeas are fragrant, but nt browned. Add oil when stirring, if needed, to keep chickpeas submerged.
- Uncover and let cool to room temperature.
- Remove peppercorns, cumin or mustard seeds from individual portions.
- Leftovers can be stored in a covered sterilized glass jar in the refrigerator for up to 3 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 61.63 Kcal (258 kJ) | ||
| Calories from fat | 10.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.15g | 2% | |
|---|---|---|---|
| Sodium | 3.17mg | 0% | |
| Potassium | 114.81mg | 2% | |
| Total Carbs | 10.26g | 3% | |
| Sugars | 1.75g | 7% | |
| Dietary Fiber | 2.83g | 11% | |
| Protein | 3.31g | 7% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 23.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 165.42 Kcal (693 kJ) | ||
| Calories from fat | 27.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.09g | 2% | |
|---|---|---|---|
| Sodium | 8.52mg | 0% | |
| Potassium | 308.15mg | 2% | |
| Total Carbs | 27.53g | 3% | |
| Sugars | 4.7g | 7% | |
| Dietary Fiber | 7.59g | 11% | |
| Protein | 8.9g | 7% | |
| Vitamin C | 3.3mg | 2% | |
| Iron | 3.2mg | 7% | |
| Calcium | 63.9mg | 2% | |
* 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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