4 Serves
480 Mins
Place the dried chickpeas in a large bowl and cover with plenty of water. Allow them to soak overnight to ensure they rehydrate properly.
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Vitamin E
1 mg / 15 mgVitamin K
76 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
290 µg / 400 µgCalcium
429 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
327 mg / 420 mgPhosphorus
528 mg / 1,250 mgPotassium
3077 mg / 4,700 mgSodium
710 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
18 g / 28 gSugar
26 g / 50 gSaturated Fat
6 g / 20 gCholesterol
26 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Drain and rinse the soaked chickpeas. Transfer them to a large pot, cover with water by at least 3 inches, and simmer over medium-low heat for approximately 2 hours until tender.
While the beans simmer, place the sun-dried tomatoes in a bowl and cover with boiling water. Let them rehydrate for 10 minutes, then drain and chop them.
Drain the cooked chickpeas thoroughly. Heat butter in a large skillet over medium heat.
Add the chickpeas to the skillet in a single layer. Sauté for 4 minutes, then stir or flip and cook for another 4 minutes. Add an additional chunk of butter for extra richness.
Stir in the chopped garlic, salt, black pepper, and prepared sun-dried tomatoes. Sauté briefly for 1 minute to combine flavors.
Transfer the chickpeas to a serving platter and garnish with fresh cilantro and crumbled goat cheese before serving.
25
g95
g20
g
Yemeni
