4 Serves
65 Mins
Finely dice the onion and mince the garlic using a chef's knife on a cutting board.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
231 µg / 400 µgCalcium
66 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
260 mg / 1,250 mgPotassium
593 mg / 4,700 mgSodium
8 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
12 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
In a large bowl, toss the chickpeas with the shawarma spice blend and a drizzle of olive oil until evenly coated.
Heat the remaining olive oil in a large skillet over medium-high heat. Add the diced onions and sauté until translucent.
Add the seasoned chickpeas and minced garlic to the skillet. Cook, stirring occasionally, until the chickpeas are golden and slightly crispy.
Season the mixture with salt and pepper to taste, then serve hot.
27
g52
g5
g
Nepali
Vietnamese