4 Serves
65 Mins
Prepare the chickpeas by draining and rinsing them thoroughly, then pat them dry using paper towels.
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SwissVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
447 µg / 400 µgCalcium
81 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
101 mg / 420 mgPhosphorus
469 mg / 1,250 mgPotassium
1005 mg / 4,700 mgSodium
150 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
21 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
In a mixing bowl, toss the chickpeas with olive oil and the shawarma spice blend until evenly coated.
Heat the remaining olive oil in a large frying pan over medium heat and add the seasoned chickpeas, cooking until they are golden and slightly crispy.
While the chickpeas cook, use a chef's knife to dice the onion and bell peppers on a cutting board.
Add the diced onion and bell peppers to the frying pan with the chickpeas, seasoning with salt and pepper, and sauté until the vegetables are tender.
Serve the warm chickpea and vegetable mixture immediately in bowls.
10
g50
g10
g
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