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Ingredientes
- 150 gm dry chickpeas soaked overnight in plenty of water (alternatively you can use canned chickpeas)
- 4 Tbsp. onion minced finely
- 4 Tbsp. red pepper minced finely
- 4 Tbsp. potato peeled boiled and cubed
- 1 tsp pomegranate seeds (anardana) coarsely grnd
- 1/2 tsp grnd black pepper
- 1 tsp lemon juice
- 1 x salt and sugar
Direcciones
- Bring the chickpeas to the boil in plenty of water and simmer till they are soft but not mushy drain and cold (alternatively drain canned chickpeas).
- Mix with all the other ingredients.
- Serve at room temperature.
- Can be served as a light lunch with some crusty bread and soup.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 4 servings | |
| Calories 152 | |
| Calories from Fat 19 | 13% |
| Total Fat 2.32g | 3% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 397mg | 11% |
| Total Carbs 26.2g | 7% |
| Dietary Fiber 7.1g | 24% |
| Sugars 4.89g | 3% |
| Protein 7.62g | 12% |
