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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (30g) Recipe makes 4 servings |
||
| Calories 35 | ||
| Calories from Fat 3 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 89mg | 3% | |
| Potassium 51mg | 1% | |
| Total Carbohydrate 6.8g | 2% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 0.0g | ||
| Protein 1.5g | 2% | |
Ingredients
Directions
1
Place chick peas in 1 quart sauce pan and cover with water. Water should reach about 2 inches higher than chick peas.2
Add Salt and pepper to taste.3
Refrigerate for 10 hours or overnight.4
Remove from fridge and bring to rapid boil over high flame.5
Lower flame and simmer until skins begin to peel and desired softness is reached - approximately 2 hours.6
Drain and refrigerated until ready to serve.
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