1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 161g Recipe makes 5 cups) The following items or measurements are not included below: red wine vinegar |
||
| Calories 567 | ||
| Calories from Fat 186 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.8g | 31% | |
| Saturated Fat 2.6g | 13% | |
| Monounsaturated Fat 11.5g | ||
| Polyunsaturated Fat 4.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 495mg | 20% | |
| Potassium 1092mg | 31% | |
| Total Carbohydrate 75.6g | 25% | |
| Dietary Fiber 21.2g | 84% | |
| Sugars 13.8g | ||
| Protein 23.4g | 46% | |
Gingery Marinated Chickpeas
By: Sharon123
Nov 20, 2006
This is best when made several days before eaten. Put on top of salad greens, or on mixed with hot rice. You may use canned chick peas for this. I got this from an old notebook which I had written recipes in a long time ago. I suspect it comes from Moosewood cookbook. Prep time does not include cooking of chickpeas.
5 cups
Ingredients
- 3 cups dried garbanzo beans, soaked at least 4 hours, cooked till tender, 1 1/4-1 1/2 hours (or use 4-4 1/2 cups canned)
- 5-6 tablespoons extra virgin olive oil
- 3-4 tablespoons lemon juice
- 1-2 large garlic cloves, minced
- 1-2 tablespoon finely minced gingerroot
- 2-3 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 cup finely minced red onion
- fresh ground black pepper
Directions
1
Rinse and drain completely cooked chickpeas.2
Combine everything, mix well, cover tightly and let marinate for up to 2 months.3
Stir from the bottom occasionally during marinating. Enjoy!
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Gingery Marinated Chickpeas recipes
Browse similar recipes by category
- Course > Salads
- Main Ingredient > Beans > Chick peas/Garbanzos
- Cuisine > African
- Cuisine > European > Southern (Mediterranean) > Greek
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Occasion > Brunch
- Dietary > Kosher
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Missy Wombat
On Oct 29, 2007
This is great. I've only just made it too and snuck a taste so I'm really looking forward to the marinating process.
From: LonghornMama
On Feb 3, 2007
Wow! These are incredible! I used two cans of garbanzos, rinsed and drained, and the larger amounts of all ingredients. Fresh lemon juice should be required here. Loved the ginger-garlic combination. I try to eat lots of ginger, and it's a nice change to find a recipe that's not sweet or soy based. Loved these straight from the fridge, and also served on baby spinach or other greens. I'll make this again and again! Thanks, Sharon, for sharing the recipe!
From: What's Cooking?
On Feb 7, 2007
Fantastic! These are so thoroughly tasty with such a wonderful flavor, I can't even imagine how delicious they'll be once they sit for a few days in the fridge! (But can they really keep for up to 2 months? I have to say that makes me nervous to think of letting something that's not canned sit for that long!). They are so simple and easy, especially if you used bottled pre-minced gingerroot. Made for a cook-a-thon in Sharon123's honor.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved