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Ingredients
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2 tablespoons vegetable oil
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1 teaspoon cumin seeds
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½ teaspoon salt
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½ teaspoon chili powder
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½ teaspoon lemon pepper
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2 tomatoes, chopped
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2 (15 ounce) cans garbanzo beans, drained
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1 tablespoon lemon juice
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1 onion, chopped
Directions
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In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
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Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
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Add in lemon juice and mix well; add onions and stir until they become soft.
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Remove from heat and place into a serving bowl; serve immediately.
Nutrition Facts (per serving)
205 | Calories |
7g | Fat |
30g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 205 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 1g | 5% |
Sodium 622mg | 27% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 6g | 22% |
Total Sugars 3g | |
Protein 6g | 13% |
Vitamin C 14mg | 16% |
Calcium 52mg | 4% |
Iron 2mg | 12% |
Potassium 381mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.